General Dou’s style chicken stir-fry

Directions

1. Due to its popularity, Kung Pao chicken is prepared in various ways throughout the country. ≈ 3 min
2. Here is a recipe: ≈ 3 min
3. Make 75 grams of peanut butter. ≈ 3 min
4. Flour: 2 tablespoons ≈ 3 min
5. First, mix one egg, half a teaspoon of salt, and two tablespoons of cornstarch together until you have a smooth paste. ≈ 4 min
6. This will act as a “marinade”. ⏱ ≈ 2 hr
7. Next, in a separate bowl, combine one tablespoon of soy sauce, one tablespoon of rice wine, one tablespoon of cornstarch, half a teaspoon of sugar, a quarter of a teaspoon of salt, a few drops of food coloring, one tablespoon of white vinegar, two tablespoons of sesame oil, and half a teaspoon of minced garlic. ≈ 4 min
8. Mix thoroughly to achieve a “versatile seasoning”. ≈ 4 min
9. Cut the chicken breast into small cubes, about 1 centimetre in size. ≈ 8 min
10. Mix the chicken cubes with the “marinade” and let them marinate for 30 minutes. ⏱ 30 min
11. After marinating, heat 5 cups of oil for the salad. ⏱ ≈ 2 hr
12. Next, add the chicken cubes to a pan and fry them over high heat for about a minute. ⏱ ≈ 8 min
13. Please, don’t overcook the chicken pieces for too long, as this can make them dry. ⏱ ≈ 8 min
14. Once the chicken is golden brown, remove it from the pan and drain it so it’s ready to be used. ● Leave about 2 tablespoons of oil in the pan, then heat it up. ⏱ ≈ 7 min
15. Add the chopped dried chili peppers and cook over low heat. ⏱ ≈ 40 min
16. Next, add the Sichuan peppercorns and finely chopped onions to infuse the dish with their aroma. ≈ 3 min
17. Place the chicken pieces back in the pan and quickly sear them over high heat for a few seconds. ⏱ ≈ 7 min
18. Then, add the “spice blend” and continue to stir. ⏱ ≈ 7 min
19. Finally, add the peanuts and mix quickly before serving. ≈ 4 min