- 50g peanut
- 250g chicken breast
- 100g green onionswhite part
- 10g minced garlic
- 1 egg white
- 2 dry red peppers
- 10g rice vinegar
- 10g sugar
- 10g cornstarch
- 5 ml soy sauce
- 15 ml cooking wine
- 3g Sichuan pepper
- chicken powder
- sesame oil
- The key to this dish is to make chicken tender. Stir-fry over high heat to make sure chicken meat is tender inside and crispy outside.
- Do not overcook the peanut. Remove from heat once peanuts turn crispy. You would rather not to fry too long than burn the peanut. Peanut turns bitter when burnt.
- Practice made taste better. Even though it is a home recipe, not everyone can make as yummy as the top level. The cook with high-level cooking skills can make the meat crispy outside but tender inside.
Wash chicken breast and cut into pieces. Mix with cooking wine, egg white, and cornstarch. Marinate for 15 minutes. Cut green onion (the white part) and dried red chili into small stripes.
Use another bowl, add 30ml water, rice vinegar, sugar, soy sauce, salt, chicken powder, cornstarch. Stir and mix well.
Preheat the pot with oil. Fry marinated chicken cubes until cooked. Remove and drain oil. Use the remaining oil to fry peanut until crispy. Set aside.
Preheat the pot over high heat. Add oil to fry Sichuan pepper until burnt. Add dry red chili, fry until fragrant. Then add sliced green onion, chicken meat, and peanut. Stir-fry over medium to high heat.
Pour into cornstarch mixture (Step 2). Stir-fry until juice thickens. Topped with a little sesame oil before serve.