Sichuan—How to make Kung Pao Chicken

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  1.Main ingredients: Cut green onion into sections of about 1.5 cm, slice ginger and green onion, and mix starch and water into water starch in a ratio of 1:1 for later use.

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  2. Pour a small spoonful of oil into the peanuts and mix well.

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  3.Put it in the microwave on high heat for one minute, take it out and mix well and turn it again minutes (a total of 2 minutes, you can also use deep-frying, but I personally think it is easier and more environmentally friendly to make it at home).

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  4. Take it out and let it cool for later use.

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  5. Cut the chicken breast into dices of about 1.5 cm, add starch and light soy sauce and cooking wine.

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  6.Catch evenly and marinate for 15 minutes.

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  7.Use water starch, vinegar, sugar, salt, light soy sauce, cooking wine and pepper Mix the powder into juice and set aside.

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  8.Heat the pan and add oil.

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  9. Heat the oil to 50%, turn off the heat, and add 1/4 of the oil.Fry the chilies and Sichuan peppercorns until slightly charred.

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  10. Take it out and throw it away.

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  11. Add the remaining chili peppers and Sichuan peppercorns and stir-fry until fragrant.

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  12.Add ginger, onion and garlic and stir-fry until fragrant.

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  13.Add the chicken (catch the chicken evenly before putting it in the pot).

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  14.Saute until the chicken changes color.

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  15. Add peanuts and stir well.

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  16.Pour in the prepared gravy.(Stir the gravy evenly before adding it to the pot)

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  17. Stir fry quickly over high heat.

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  18. Remove from the pot and plate.