2.In the pan, add oil, pan-fry chicken turn golden color on both sides, add chili & pepper in the middle of the pot, stir-fry till the flavor comes out, add 2 tablespoons of rice wine and 2 tablespoons of water.
3.Add the chopped sweet pepper and stir-fry.
5.Pour 2 tablespoons of white vinegar along the side of the pot, add peanuts, and finally garnish the chopped scallion.
In this dish, the process of marinating chicken is very simple. I don't need to wait for the time. The egg only needs half a slice to increase the smooth taste of the chicken.
Kung Pao Chicken with only chicken is too boring. I like to add sweet peppers to enrich the taste. Because sweet peppers can be eaten raw, so do not need to stir-fry for too long, so as not to release the moisture in the sweet pepper, affecting the taste of the dish.
Before adding white vinegar, you can turn off the fire, and a little vinegar will make the dish richer in taste.
The amount of chili and pepper can be determined according to your taste.