I. Ingredients Preprocessing: Every Bite Hides Delicate Thoughts
Chicken Selection and Cutting: Choose chicken drumsticks over chicken breasts, as drumsticks contain more fat for a tenderer texture. Dice into 2cm cubes for uniform seasoning; gently pat the meat 5 times with the knife back to break down the fascia, the key to tenderness.
Marinating Tips: Cooking wine removes (fishiness), soy sauce builds base flavor, and adding water while stirring clockwise allows the chicken to “drink up” moisture. Egg white and starch form a protective film, locking in moisture during stir-frying. 15 minutes of marination is just right.
Frying Peanuts: Red-skinned peanuts are fried in cold oil over low heat until light yellow, then removed immediately to avoid burning. The crispy texture will last until plating.
II. The Soulful Sauce: The Golden Ratio of Sweet-Sour-Numbing Aroma
Seasoning
Quantity
Function
Light soy sauce
2 tbsp
Enhances freshness and saltiness
Dark soy sauce
½ tbsp
Gently colors without overdoing
Black vinegar
1.5 tbsp
Adds tangy aroma (aged vinegar is richer)
White sugar
1 tbsp
Balances acidity for a smooth taste
Cornstarch
½ tbsp
Thickens the sauce to coat ingredients
Water
3 tbsp
Dilutes the sauce to prevent thickness
Key Logic: The vinegar-to-sugar ratio is close to 1.5:1, creating a complex “sweet-sour” flavor. Dark soy sauce is used sparingly to avoid overshadowing the chicken’s natural color.
III. Mastering Heat: The Cooking Philosophy of Three-Stage Flavoring
Stir-Frying Chicken: Heat oil to 60% temperature (about 180°C, when the oil surface slightly smokes). Add diced chicken, quickly separate with chopsticks, and remove as soon as it turns white within 10 seconds—overcooking makes it tough.
Sautéing Aromatics: First fry 20 Sichuan peppercorns over low heat, then remove them to avoid a harsh numbing taste. Turn to medium heat, add dried chili segments until deep red (not burnt), then add scallion whites, ginger, and garlic slices until fragrant.
