GONG BAO CHICKEN

Imperial chicken, also known as kung pao chicken or gong bao chicken, is a
spicy stir-fry dish made with chicken, peanuts, various vegetables and peppers.
Classic dish, from the cuisine of Sichuan, southwestern province of China, with
Sichuan pepper.

For 2 people
 270 g chicken
 60 g sweet peppers (optional)
 30 g raw peanuts without skin
 6-7 dried red peppers cut into small pieces, remove the seeds, you can
also use whole peppers, prettier but less spicy
 1 new onion
 2 to 3 slices of ginger
 1 clove of garlic
 1 tsp of Sichuan peppers
 2 tbsp. of sunflower oil

For the chicken marinade

 1 tbsp. light soy sauce
 1 tbsp. Chinese yellow wine (HuaDiao wine)

For the sauce to bind

 1 tbsp. light soy sauce
 2 tsp of rice vinegar
 1 pinch of powdered sugar
 4 tbsp. of water
 1 tsp. potato starch
 A little salt
Steps

Cut the chicken fillet lengthwise into strips, then cut the strips into small cubes.
Marinate the chicken with all the ingredients for the marinade.
Roast the peanuts over low heat with 1 tbsp. oil soup. When the peanuts are
golden, set them aside on a paper towel.
Cut the new onion and the dried peppers into small pieces.
Cut the sweet peppers into pieces.
In a bowl, combine all the ingredients for the binding sauce. Add the rest of the
oil to the wok, brown the dried peppers and Sichuan pepper over medium heat
for 1-1 min 30. Add the marinated chicken, cook for 2-3 min. Then add the
sweet peppers, ginger and garlic.
Increase the heat to maximum, stir the binding sauce and pour it into the wok,
mix quickly.
The sauce sets in less than 30 seconds.
Add the new onion in pieces. Re-mix, add the peanuts and serve immediately.