Kung Pao Chicken

After cutting the chicken cubes, put them in a bowl to marinate:

Add table salt (0.5g), a little pepper powder, cooking wine (5g), dark soy sauce (1g) for base color, then mix the chicken cubes well.

Then add dry starch (3g) and mix well.

Finally add appropriate amount of vegetable oil and mix well, marinate for 5 minutes.

Side ingredients:

Prepare ginger (10g) cut into small pieces and set aside, prepare garlic (2 cloves) cut into small pieces and set aside, prepare green onions (1 small bunch) cut into 1cm segments and set aside.

Prepare crispy peanut kernels (30g) and set aside, prepare dried chili (5g) cut into small sections and set aside, prepare several green Sichuan peppercorns and put in a bowl and set aside.

Seasoning sauce: add cooking wine (15g) to a bowl, add light soy sauce (5g), add a little dark soy sauce for base color, add black vinegar (2g), add a little pepper powder, add monosodium glutamate (1g), add white sugar (5g), finally add one tablespoon of dry starch and mix well and set aside.

Heat the pan until it smokes. Add wide oil (about 750g), after adding oil to the pan, remove the pan from heat, then add the prepared chicken cubes and slide until 80% cooked.

After the chicken cubes are slid, pour out and drain oil and set aside.

Then add a little base oil to the pan, when oil temperature is 50% hot, add the prepared dried chili and Sichuan pepper.

Stir-fry a few times then add the cut ginger and garlic and stir-fry until fragrant, after the chili is fragrant, add the slid chicken cubes. Then turn to high heat and stir-fry a few times to let the chicken cubes absorb the aroma of chili and seasonings.

After stir-frying evenly, add the prepared seasoning sauce, then turn to high heat and stir-fry to tighten the sauce. Finally add the prepared peanut kernels and green onion segments, then add a little clear oil and stir-fry a few times then serve.