(sub eng)宫保鸡丁/kung pao chicken❤️宫保酱汁怎样调才好吃？

我家的宫保鸡丁是采用鸡胸肉煮的。经过捶打,腌制,过油,鸡胸肉将会软糯入味,又加上美味的宫保酱汁,好吃。
宫保鸡丁/kung pao chicken❤️宫保酱汁怎样调才好吃？
材料:
500g鸡胸肉
1粒 大葱
6条辣椒干
1束青葱
2大匙蒜茸
6片老姜
40g烘香腰豆
1茶匙盐
半茶匙胡椒粉
半大匙麻油
1大匙粟粉
2大匙浙醋
1大匙半蚝油
2大匙半花雕酒
2大匙辣椒酱
2大匙番茄酱
半大匙黑酱油
1大匙糖
注:若没浙醋,可用黑醋替代
Ingredients:
500g chicken breast
1 big onion
6 dried chilies
1 bunch spring onion
2 tbsp minced garlic
6 slices old ginger
40g roasted kidney beans
1 tsp salt
1/2 tsp pepper
1/2 tbsp sesame oil
1 tbsp corn starch
2 tbsp Zhejiang vinegar
1 1/2 tbsp oyster sauce
2 1/2 tbsp huadiao wine
2 tbsp chili sauce
2 tbsp tomato paste
1/2 tbsp dark soy sauce
1 tbsp sugar
Note: If there is no Zhejiang vinegar, black vinegar can be used instead