Gong Bao/Kung Pao/Kung Po - 宫保鸡丁 - spicy chicken with nuts

Gong Bao/Kung Pao/Kung Po - 宫保鸡丁
spicy chicken with nuts

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Ingredients:
300 g chicken thighs
1 tsp cornstarch
1 tbsp water
1 tsp sesame oil
50 g peanuts/cashew nuts

ingredients sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 cups of black rice vinegar
1 tsp Shaoxing rice wine
2 tsp palm sugar
2 tsp cornstarch
1 tbsp water

ingredients stir-fry:
10 dried lomboks, or a mixture of Chao Tian Jiao/Deng Long Jia peppers
1 tsp Sichuan peppercorns
6 spring onions
4 cloves of garlic
9 cm jahe/ginger

Preparation;
Cut the chicken into pieces. Mix the water with the cornstarch. Then mix in the sesame oil and marinate the chicken with it and set aside. Dry roast the nuts in a pan and set aside. Mix the ingredients for the sauce well and set aside.
Deseed the lomboks to taste and cut them into pieces. Finely chop the garlic and jahe. Cut the green part of the spring onion into pieces.
Heat the oil in a pan and then add the Lomboks and Sichuan pepper and fry briefly. Then add the chicken and stir-fry for 30 seconds. Then add the spring onion, garlic and jahe and fry until the chicken has changed color.
Then add the sauce and stir until the sauce thickens. Then mix in the nuts and serve.