Gongbao jiding (Kung Pao chicken)

Ingredients

• 300 g of chicken breast
• 3 cloves of garlic and an equal amount of fresh ginger
• 5 new onions (only the white part)
• 2 tablespoons of peanut oil
• 1 teaspoon of Sichuan peppercorns
• 1.5 dl of unsalted, roasted peanuts
• About 10-15 dried red chili peppers (preferably Sichuan chili peppers)
• 1/2 teaspoon of salt
• 2 tablespoons of light soy sauce
• 1 tablespoon of Shaoxing wine (or a dry sherry)
• 1 1/2 tablespoons of potato starch
• 1 tablespoon of water
• 3 tablespoons of sugar
• 3/4 cup of potato starch
• 1 tablespoon of dark soy sauce
• 1 tablespoon of light soy sauce
• 3 tablespoons of Chinkiang black vinegar
• 1 tablespoon of sesame oil
• 1 tablespoon of chicken or vegetable broth

Cut the chicken into bite-sized pieces, about one centimetre long, then into smaller cubes. Mix them with the marinade in a bowl.

Finely mince the garlic and ginger, and chop the new onions into pieces about the size of diced chicken.

Slice the hot peppers in half or into 5 cm pieces, and remove as many seeds as possible (wearing gloves).

Combine the sauce ingredients in a small bowl: it should have a sweet and sour flavor.

Heat the oil in the wok over high heat. When it is hot but not smoking, add the chili peppers and Sichuan peppercorns and stir-fry until they are crispy and fragrant, without burning them (remove the wok from the heat if necessary).

Immediately add the chicken and stir-fry it over high heat, constantly stirring.

Once the bones are separated, add the fresh ginger, garlic, and onions, and sauté for a few minutes until the chicken is cooked through.

Stir the sauce, pour it into the wok, and mix well. Once it thickens and becomes glossy, add the peanuts, mix again, and serve.