Making kung pao chicken, with cashews instead of peanuts. Will marinade the sliced chicken in cornstarch and cooking wine while i slice veggies. Heat and grind the hua jiao first, then fry and set aside the cashews, then fry and set aside the chicken, then fry the aromatics and add sauce ingredients, then add veggies, then return chicken and nuts. Drizzle some sesame oil on at the end
40 minutes later, coffee break time
Pretty good. Good level of heat and ma for me, a bit tangy from the vinegar, could have used a bit more salt and a bit more sauce. Chicken is tender, veggies are crisp, cashews are crunchy. 10/10 for textures, 7.5/10 for flavor. When i heat it up later I might just throw in some more sesame oil and some oyster sauce to up the flavor
