雞胸3個（570公克）
芹菜2根
紅蘿蔔半根

醃料：
生抽2茶匙
老抽1茶匙
料酒1大匙
胡椒粉1/4茶匙
蠔油1茶匙
玉米澱粉2茶匙

濕料汁：
生抽2茶匙
糖3茶匙
香醋3茶匙
玉米澱粉1茶匙
蠔油1茶匙
1大匙水

乾料：
薑4片
蒜3瓣
乾辣椒 10個
川花椒10粒
花生1/2 杯

Ingredients:
3 chicken breasts (570g)
2 stalks of celery
half carrot

Marinade:
2 tsp light soy sauce
1 teaspoon dark soy sauce
1 tablespoon cooking wine
1/4 teaspoon pepper
1 teaspoon oyster sauce
2 teaspoons cornstarch

Wet sauce:
2 tsp light soy sauce
3 teaspoons sugar
3 teaspoons balsamic vinegar
1 teaspoon cornstarch
1 teaspoon oyster sauce
1 tablespoon water

Dry ingredients:
4 slices of ginger
3 cloves of garlic
10 dried chili peppers
10 Sichuan peppercorns
1/2 cup peanuts

#宫爆鸡丁#kungpaochicken