Kung Pao Chicken
1.
Wash the meat, cut into small cubes, add cooking wine, salt and 1 tablespoon of starch, stir well, and marinate for 15-30 minutes.
2.
Cut green onion into small pieces and dice cucumber.
3.
Pour light soy sauce, vinegar, sugar and remaining starch in a bowl, add a little water, and stir well for later use.
4.
Heat the oil until 5 is ripe, add peanuts/cashew nuts and stir fry for 1-2 minutes, remove and set aside. Pay attention to the oil temperature not to be too high here to avoid frying.
5.
Stir-fry the cashew/peanut oil and continue to use it. Add the shallots, dried chili and Chinese pepper, and stir-fry for a while until the aroma comes out. If possible, remove the peppercorns. Put the chicken in the pot and stir fry until fully cooked.
6.
After the chicken is cooked, add the diced cucumber and pour in the pre-prepared sauce at the same time. Stir-fry on high heat until the cucumber is watery.
7.
Put the cashew nuts in the pot again, and stir evenly quickly over medium heat.
8.
Out of the pot and plate!
Tips:
It is best to remove the peppercorns before adding the chicken, so as not to affect the taste. I fry the peanuts a little mushy, because the color is just right when it is out of the pan, but it becomes darker after a while...so you should fry the peanuts in time and remove them.
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