1tsp chili flakesor Sichuan pepper (if you’ll find)
3stalks of spring onion (can be replaced with leeks)
2cloves of garlic
20-30g ginger
1tbsprice vinegar
2tspsugar
3-6chili peppers depending on size (you can use dry one if you have)
cooking oil
Instructions
Dice the chicken (600 g) and put it to the deep bowl. Add 2 tsp of soy sauce, 2 tsp of dry white wine on top, and 1 tsp of corn starch. Leave for 30 minutes at least.
First of all, chop the green part of 3 stalks of spring onion and mix with ½ tbsp of chili flakes, put aside. (if you’re using Sichuan pepper, do the same, but grind in the mortar beforehand). Don’t chop much onion, just 3-4 cm. Cut the remaining white part of onion into the 2-3 cm pieces.
Finely chop 2 cloves of garlic and a piece of ginger (or grate), in order to have 1 tbsp.
Take 3-6 chilly peppers. If you’ve bought small peppers, use them whole, just cut off the top, if they’re long cut into 3-4 cm pieces.
And at last, make a sauce: mix in the glass 2 tsp of soy sauce, 2 tsp of dry white wine, 1 tsp of corn starch, 1 tbsp wine vinegar, and 2 tsp of sugar. Mix until smooth.
Heat the wok up. Firstly, fry the peanuts (100 g). Put them into a heated wok without oil. Fry for a minute or two, constantly stirring until there is a nut flavor. Put the nuts into the clean plate.
Wok put back on the fire. When it heated, fry the chili peppers with 1 tsp of chili flakes for 20-30 seconds. Then put to the plate with peanuts.
Heat the wok again, add 1 tbsp of oil on the walls, heat until a slight smoke. Place half of the marinated chicken in one layer and don’t touch it for a minute. Stir in a minute and cook for another 1-1,5 minutes constantly stirring. Put the chicken in the deep bowl.
Clean the wok with a paper towel and do the same with the remaining chicken.
Clean the wok again, add 1 tbsp of oil and fry the spring onion (white part) for 1 minute. After that add fried chicken, pepper, and peanuts. Mix and cook for about 15 seconds in order to warm up all the ingredients evenly. Add there ginger and garlic. Cook for 15 seconds stirring just them. Then mix all together.
Mix the sauce before adding. After that cook for 20-30 seconds constantly stirring until the sauce becomes thicker, cover all ingredients, and add glossy shine.
Put on the serving plates, decorate with chopped spring onion.