Kung Pao Chicken

Soak peanuts in boiling water for a few minutes

Peel (ignore this step if you are in a hurry)

Pour the peanuts into the hot pot with cold oil, wait slowly, and stir constantly until the color becomes darker. Turn off the heat when you hear the crackling sound

Drain and add a little salt, cool, it will be crispy after ten minutes

Marinate diced chicken: Add the four kinds of ginger, rice wine, a little salt, and egg white in order, mix well, then add starch (about 1-2 spoons according to the amount of diced chicken), mix well, and finally pour oil to seal. Put it in the refrigerator to freeze for a while, and then take it out when the ingredients are ready

Prepare ingredients: Dice cucumber

Dice the onion and cut the dried chili into sections

Prepare the ginger and garlic granules, prepare the water starch, and put the peppercorns next to it. Also chop a small spoonful of Pixian douban (for coloring), and then adjust the most important lychee flavor bowl juice: the ratio of light soy sauce: white sugar: rice vinegar: balsamic vinegar is: 1:2:2:0.5. After mixing, add the ginger, garlic and chives.

Heat the pan with cold oil and slowly spread the diced chicken. When all the chicken turns white, pour it out. Drain the oil and set aside

In the oil pan, add: Sichuan peppercorns, dried chili segments, and diced onions, stir-fry until fragrant, then add chopped Pixian bean paste, stir-fry all until fragrant

Pour in the diced chicken and stir-fry quickly

Pour the mixed juice into the bowl, pour in the prepared starch water, stir-fry quickly, turn off the heat, add peanuts and diced cucumber, stir-fry evenly and serve on a plate

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