Kung Pao Chicken (Homestyle)

Kung Pao Chicken (Homestyle)

Ingredients

• 1/2 chicken breast
• 1/3 cucumber
• 1/4 carrot
• to taste peanuts
• 2 Pixian doubanjiang (fermented broad bean paste)
• a few Sichuan peppercorns
• 3-4 small red chili peppers
• Marinade ingredients:
• 1/2 cooking wine
• 1/2 light soy sauce
• pinch salt
• a little egg white
• a little cornstarch
• 1/3 sesame oil
• Sauce ingredients:
• 1 mature vinegar
• 1 sugar
• 1/2 oyster sauce
• 1 cooking wine
• 1 honey
• 2 chicken stock (or water)
• a little scallions (chopped)
• 2-3 garlic (chopped)
• 1/2 sesame oil
• 1 cornstarch

Instructions

1. Remove the tendon membrane from the chicken breast and cut into small cubes.
2. Marinate the chicken with the marinade ingredients for about 30 minutes.
3. Cut cucumber and carrot into small cubes. Cut small red chili peppers into sections and remove seeds. Prepare Sichuan peppercorns and finely chop the Pixian doubanjiang.
4. Prepare the sauce by mixing all sauce ingredients together.
5. Heat a small amount of oil in a wok over low heat and stir-fry the peanuts until cooked. Let cool and remove skins (or skip this step if preferred). Note: The photo shows salted peanuts made by sprinkling salt on hot peanuts and tossing immediately after cooking.
6. Heat another wok with a small amount of oil. Add the marinated chicken and quickly stir-fry over high heat until it changes color (about 10 seconds). Transfer the chicken to a plate and set aside, leaving the oil in the wok.
7. Heat the oil in the wok over medium heat. Add Sichuan peppercorns and red chili peppers, stir-fry until fragrant. Add the chopped Pixian doubanjiang and fry until red oil appears. Add cucumber and carrot cubes, quickly stir-fry over high heat until softened. Add the pre-cooked chicken and toss briefly. Pour the sauce along the edge of the wok, quickly toss over high heat to coat evenly. Finally add the cooked peanuts, toss quickly and serve.