Kung Pao Chicken

Cut the chicken breast into cubes about 1.5 centimeters on each side.

Mix it with two teaspoons of soy sauce, the same amount of wine, and one teaspoon of starch. Let it marinate for 30 minutes.

Grind half of the Sichuan pepper in a mortar.

Chop green onions along with the white parts. Mix the chopped green part of the onion with ground Sichuan pepper.

In a separate bowl, mix the remaining soy sauce, rice wine, and starch, then add black vinegar, chili paste, and sugar, stirring until the starch dissolves.

Pour oil into a saucepan and heat it over high heat, add the remaining whole Sichuan pepper and dried chilies, fry until a strong aroma appears for 15 seconds, then strain the oil through a sieve.

Place the wok on high heat, pour in a quarter of the oil, add half of the marinated meat and fry without stirring for one minute, then for another couple of minutes while actively stirring. Transfer the fried chicken to a clean container, wipe the wok with a paper towel, pour in another quarter of the oil and fry the remaining chicken in the same way. Transfer to the same container.

Wipe the wok with a paper towel again, pour in another quarter of oil, and fry the leeks cut into thick rings. It should caramelize nicely but remain crispy, which will take about a minute.

Add dried chili peppers that were fried in oil, peanuts, return the fried chicken, pour in the remaining oil and shift the contents of the wok to one side to add minced garlic, the white part of green onion and ginger, fry them for 15 seconds, then mix with the rest of the wok contents.

Add the prepared sauce and stir until the chicken is evenly coated. Sprinkle with ground Sichuan pepper and green onions, and serve immediately.