Ingredients

• Chicken breast: ½ piece
• Cucumber: ⅓ piece
• Carrot: ¼ piece
• Peanuts: As desired
• Dòubànjiàng (fermented bean paste): 2 tablespoons
• Sichuan peppercorns: 10 pieces
• Small red chilies: 3–4
• Cooking wine (Shaoxing): 0.5 tablespoon + 1 tablespoon
• Light soy sauce: 0.5 tablespoon
• Salt: ½ teaspoon
• Egg white: 1
• Starch: 2 tablespoons
• Sesame oil: 1 tablespoon + 0.5 tablespoon
• Rice vinegar: 1 tablespoon
• Sugar: 1 teaspoon
• Oyster sauce: ½ tablespoon
• Honey: 1 teaspoon
• Chicken stock (or water): 2 tablespoons
• Scallion: ⅓ piece
• Garlic: 2–3 clove

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Marinate the chicken: Cut the chicken breast into small cubes. Marinate with cooking wine, light soy sauce, salt, egg white, 1 tablespoon of starch, and 0.5 tablespoon of sesame oil. Let it sit for about 30 minutes.
2. Prepare other ingredients: Dice the cucumber and carrot. Cut the chilies into small segments and remove the seeds. Prepare the Sichuan peppercorns and fermented bean paste. Finely chop the scallion and garlic.
3. Mix the sauce: In a bowl, mix rice vinegar, sugar, oyster sauce, cooking wine, 0.5 tablespoon of sesame oil, honey, chicken stock, 1 tablespoon of starch, chopped scallion, and garlic. Stir well to combine.
4. Roast the peanuts: Heat a small amount of oil in a pan and roast the peanuts over low heat until lightly browned. Remove and set aside.
5. Cook the chicken: Heat a little oil in a pan over high heat. Stir-fry the marinated chicken quickly for about 10 seconds until the color changes. Remove and set aside, leaving the oil in the pan.
6. Infuse the flavors: Heat the remaining oil over medium heat. Add Sichuan peppercorns and chili segments. Stir-fry until aromatic.
7. Cook the bean paste and vegetables: Add the fermented bean paste to the pan and stir-fry until the oil turns red. Add the cucumber and carrot pieces, and stir-fry over high heat until slightly softened.
8. Combine chicken and sauce: Return the chicken to the pan and stir-fry briefly. Pour the prepared sauce around the edge of the pan and quickly toss everything together over high heat until well combined.
9. Add peanuts: Add the roasted peanuts and toss well.
10. Serve: Kung Pao Chicken is ready to be served.

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