Fried chicken with chili and nuts

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 30 g peanuts, fresh
• 3 tbsp rice wine
• Salt
• 4 tsp cornstarch mixed with 4 tsp water
• ½ stalk(s) leek
• 20 g ginger
• 4 garlic cloves
• 10 g chili pepper(s), dried, red
• 1 tbsp sugar
• 1 tbsp vinegar (black rice vinegar), Chinkiang vinegar
• 3 tbsp soy sauce
• 100 ml vegetable oil
• 20 peppercorns (Sechuan pepper)
• possibly protein

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gong Bao Ji Ding

Finely dice the chicken breast with a sharp knife. Mix 2 tablespoons of rice wine with salt and half of the cornstarch mixture. Fold in the meat, cover, and set aside. Trim the leek and cut into fine rings. Wash thoroughly in a sieve under running water and drain. Peel and slice the ginger and garlic. Cut the chili peppers into 1.5 cm long pieces. Mix the sugar with the rice vinegar, soy sauce, 1 tablespoon of rice wine, salt, and the remaining cornstarch mixture. Heat a wok or frying pan and then add the oil from the sides. When the oil is really hot, fry the peanuts until they are yolk-yellow. Quickly remove the nuts from the oil and drain off all the oil, leaving only a thin film. Add the chili peppers and peppercorns to the remaining hot oil and fry until fragrant. Remove from the pan. Add the chicken to the wok and stir-fry until lightly browned. Add the leek, ginger, and garlic to the meat and fry briefly. Stir the sauce again, then pour it into the meat and bring to a boil. Finally, stir in the peanuts. Boneless, skinless chicken thighs can be used instead of chicken breast. The chicken will be especially tender if you briefly coat it in egg white after dicing it.