Kung Pao Chicken

Overview

I suddenly wanted to eat this. I studied it online for a long time and tried to make it once. It felt so interesting.

I used chicken thighs with crotch, boneless, skinless and cut into small pieces
Gradually add egg white, salt and starch and mix well
Prepare the ingredients: cut the green onions into small rounds and slice the garlic. I added ginger but it affects the taste and is not recommended. In fact, if you don’t like onions, you can put other vegetables, carrots or cucumbers, whatever you like.
Here comes the key thing, that is, the ratio of sweet, sour, soy sauce and cooking wine in this bowl is 4:2:1:1. Sugar is the heaviest, and a little salt is added. You can add starch or prepare a bowl to thicken the sauce.
Prepare Sichuan peppercorns and chili pepper segments for later use
I happened to have cashews at home, so I used cashews instead of peanuts. The cashews are not crispy when fried. It is recommended to fry them.
Put oil in the pot and simmer the submerged chicken until cooked. I have a little too much oil.
Smooth the diced chicken and set aside
Add the prepared chili, Sichuan peppercorns, ginger and garlic slices (you can add the garlic slices when you add the chili noodles, as if you add them first, they will be too fried)
Add in the diced chicken and stir-fry
Add chili noodles and stir-fry
Pour into the prepared bowl of sauce and quickly stir-fry and thicken
This is the overall effect, too much oil is put in.