「Kung Pao Chicken」

Ingredients and amounts

• 1 chicken leg (about 350 g) or chicken breast
• 1 scallion (about 180 g)
• 150 g roasted peanuts
• 10 g ginger slices
• 10 g dried chilies (or 4 Erjingtiao chilies)
• 10 g light soy sauce
• 2 g sugar
• 2 g salt
• 20 g vegetable oil
• 15 g cornstarch
• 15 g cooking wine
• 5 g dark soy sauce
• 5 g Sichuan peppercorns
• 5 g black vinegar
• 2 g chicken bouillon
• 10 g sesame oil
• 10 g cornstarch (for slurry)
• 10 g doubanjiang (fermented chili bean paste)
• 250 g asparagus lettuce (optional)
• 5 g chili oil (optional)

Step-by-step method

1. 1

   Step 1

   Debone the chicken leg with scissors, pound the meat side with a knife, cut into strips then into 1.5 cm cubes. Soak in water for 10 minutes, drain and set aside. (If using chicken breast, dice directly.)

2. 2

   Step 2

   Place the green part of the scallion and 5 g ginger slices in a bowl, pour in 50 g boiling water and set aside. Cut the white part of the scallion into 1.5 cm rounds. Microwave the peanuts on high for 5 minutes to dry-roast.

3. 3

   Step 3

   Add 2 g salt, 5 g dark soy sauce, 15 g cooking wine, and 15 g cornstarch to the chicken cubes, mix until slightly dry. Slowly add some of the scallion-ginger water, stirring until sticky. Cover with plastic wrap and marinate in the fridge for 1 hour.

4. 4

   Step 4

   Cut the dried chilies into sections. Heat a wok over high heat, then reduce to low. Dry-roast the chilies until slightly charred, remove and set aside. Dry-roast the Sichuan peppercorns until fragrant, remove and set aside.

5. 5

   Step 5

   Turn the heat to high, add 20 g vegetable oil. When 70% hot (bubbles form around a chopstick), add the chicken cubes. Fry until the top side turns white, flip, fry for 30 seconds, then stir-fry evenly.

6. 6

   Step 6

   Add the scallion rounds and stir-fry. Add the remaining scallion-ginger water, topping up with hot water to make 100 g if needed. Cover, reduce to medium-low heat, and simmer for 2 minutes.

7. 7

   Step 7

   Turn the heat to high, add the roasted peanuts, dried chilies, and Sichuan peppercorns. Add 2 g chicken bouillon, 5 g black vinegar, and 2 g sugar. Stir-fry evenly.

8. 8

   Step 8

   Mix 10 g cornstarch with 50 g water to make a slurry, add to the wok, and stir-fry until the sauce thickens to your desired consistency.

9. 9

   Step 9

   Turn off the heat, drizzle in 10 g sesame oil, and serve.

10. 10

    Step 10

    Peel the asparagus lettuce and cut into 1 cm cubes. Set aside.

11. 11

    Step 11

    Cut the Erjingtiao chilies into 1 cm sections.

12. 12

    Step 12

    Debone the chicken leg with scissors, pound the meat side with a knife, cut into strips then into 1.5 cm cubes. Soak in water for 10 minutes, drain and set aside. (If using chicken breast, dice directly.)

13. 13

    Step 13

    Place the green part of the scallion and 5 g ginger slices in a bowl, pour in 50 g boiling water and set aside. Cut the white part of the scallion into 1.5 cm rounds.

14. 14

    Step 14

    Add 2 g salt, 5 g dark soy sauce, 15 g cooking wine, and 15 g cornstarch to the chicken cubes, mix until slightly dry. Slowly add some of the scallion-ginger water, stirring until sticky. Cover with plastic wrap and marinate in the fridge for 1 hour.

15. 15

    Step 15

    Turn the heat to medium, add 20 g vegetable oil. Add raw peanuts and stir-fry until slightly charred on the surface. Remove the peanuts, leaving the oil in the wok.

16. 16

    Step 16

    Continue heating. When 70% hot (bubbles form around a chopstick), add the chicken cubes and doubanjiang. Stir-fry for about 1 minute.

17. 17

    Step 17

    Add the prepared asparagus lettuce cubes and stir-fry for another 1 minute.

18. 18

    Step 18

    Add the scallion rounds and stir-fry. Add the remaining scallion-ginger water, topping up with hot water to make 100 g if needed. Add the Erjingtiao sections. Cover, reduce to medium-low heat, and simmer for 2 minutes.

19. 19

    Step 19

    Turn the heat to high, add the reserved peanuts and Sichuan peppercorns. Add 2 g chicken bouillon, 5 g black vinegar, and 2 g sugar. Stir-fry evenly.

20. 20

    Step 20

    Mix 10 g cornstarch with 50 g water to make a slurry, add to the wok, and stir-fry until the sauce thickens to your desired consistency.

21. 21

    Step 21

    Turn off the heat, drizzle in 10 g sesame oil and 5 g chili oil, stir-fry for 10 seconds, and serve.