Prepare the ingredients needed for Kung Pao Chicken, and remove the fascia from the chicken breast. It is best to fry the peanuts in advance and set aside.

Pat the chicken breast with the back of the knife to relax the chicken so that the chicken can taste better. Then cut the chicken into diced, add half teaspoon white pepper, 1 tablespoon of cooking wine, a little salt, 1 tablespoon of starch, 1 tablespoon of oil and mix well, marinate 5-10 minutes. I added oil to make the chicken tender and smooth, and it is not easy to stick to the pan when frying.

Cut the dried chili into segments, without chili seeds. Dice cucumbers, chopped green onions, minced ginger, and sliced garlic. Next, adjust the sauce, take a small bowl, add 1 tablespoon light soy sauce, half tablespoon thick soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, half tablespoon cooking wine, half teaspoon white pepper, the remaining 1 tablespoon starch, a little salt, 4 tablespoons of water, mix well.

Add oil to the pot, stir-fry the chicken until the color turns white, set aside.

Add peppercorns and stir-fry until slightly charred, remove and throw away the peppercorns. Then add the dried chili segments, chopped green onions, minced ginger, garlic, and stir-fry for a while.

Add diced cucumber and stir-fry for half a minute.

Pour in the fried chicken and stir-fry evenly.

Finally, add peanuts, pour the prepared sauce and stir well over high heat.