Sichuan-Kung Pao Chicken

Method

1. 01

   Step 1

   Main ingredients: Cut scallions into 1.5 cm sections, slice ginger and scallions, and mix cornstarch and water in 1 : 1 ratio to make a cornstarch slurry.

   

2. 02

   Step 2

   Add a small spoonful of oil to the peanuts and mix well.

   

3. 03

   Step 3

   Microwave on high for one minute, take it out, stir well, and microwave for another minute (total 2 minutes; you can also deep-fry it until crispy, but I personally think this method is simpler and more environmentally friendly for home cooking).

   

4. 04

   Step 4

   Take it out and let it cool before use.

   

5. 05

   Step 5

   Cut chicken breast into cubes about 1.5 cm in size, and marinate with cornstarch, light soy sauce, and cooking wine.

   

6. 06

   Step 6

   Mix well and marinate for 15 minutes.

   

7. 07

   Step 7

   Prepare a sauce by mixing cornstarch, vinegar, sugar, salt, light soy sauce, cooking wine, and pepper.

   

8. 08

   Step 8

   Heat oil in a pan.

   

9. 09

   Step 9

   Heat the oil to 5 -low heat, add 1/4 of the chili peppers and Sichuan peppercorns, and fry until slightly charred.

   

10. 10

    Step 10

    Take it out and throw it away.

    

11. 11

    Step 11

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

    

12. 12

    Step 12

    Add ginger, scallions, and garlic and stir-fry until fragrant.

    

13. 13

    Step 13

    Add the chicken (mix the chicken well again before putting it in the pot).

    

14. 14

    Step 14

    Stir-fry until the chicken changes color.

    

15. 15

    Step 15

    Add peanuts and stir-fry until well combined.

    

16. 16

    Step 16

    Pour in the prepared cornstarch slurry. (Stir the cornstarch slurry well before adding it to the pot.)

    

17. 17

    Step 17

    Stir-fry quickly over high heat.

    

18. 18

    Step 18

    Once cooked, plate and serve.