Kung Pao Chicken

Preparation: chicken drumsticks, cucumber, peanuts, carrot, scallion, ginger, garlic.

Cut the chicken thigh meat into pieces, and marinate with salt, sugar, white pepper, light soy sauce, dark soy sauce, and cornstarch.

Stir-fry raw peanuts. Use low heat, put the peanuts into a cold pan, and pay attention to the heat. Once the pan is hot, keep stirring (to avoid the peanuts burning and becoming bitter) until the peanuts are like in the picture, where the skin comes off easily when pressed. Turn off the heat; use the residual heat to continue stirring and pressing the peanuts (this step is for peeling the peanuts).

Blanch the diced carrots and cucumbers. (Cucumbers can be left unblanched according to personal taste)

Seasoning sauce. 2 tablespoons light soy sauce, 2 tablespoons water, 1 tablespoon oyster sauce, 1 tablespoon sugar.

Turn the heat to high, and once the pan is hot, add 3 tablespoons of oil. When the oil is hot (when you feel it is very hot by holding your hand above it), add the chicken and stir-fry continuously (to prevent sticking). Fry until both sides are golden brown (about 3-5 minutes), then remove from the pan.

Add a little oil to the pot, then add scallions, ginger, garlic, and 2 tablespoons of Doubanjiang, and stir-fry until fragrant.

Add diced chicken, diced carrots, diced cucumber, and peanuts and stir-fry. Then pour in the sauce and stir-fry for 2 minutes before turning off the heat.

A non-spicy version of Kung Pao chicken suitable for all ages is served.