Gong Bao — pollo piccante con frutta secca

Gong Bao/Kung Pao/Kung Po - 宫保鸡丁spicy chicken with nutsIngredients:300 g chicken thighs1 tsp cornstarch1 tbsp water1 tsp sesame oil50 g peanuts/cashew nutsingredients sauce:1 tsp light soy sauce1 tsp dark soy sauce1 1/2 cups of black rice vinegar1 tsp Shaoxing rice wine2 tsp palm sugar2 tsp cornstarch1 tbsp wateringredients stir-fry:10 dried lomboks, or a mixture of Chao Tian Jiao/Deng Long Jia peppers1 tsp Sichuan peppercorns6 spring onions4 cloves of garlic9 cm jahe/gingerPreparation;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.