2. To make the onion-ginger water, add the right amount of water to a bowl, then add the garlic and ginger slices and squeeze out the juice inside.
3. Add the onion-ginger water to the diced chicken to remove the fishy smell, then add a little pepper and salt and mix well, then beat an egg white, add a little corn starch and mix well, then add a spoonful of cooking oil to prevent the chicken from drying out, and leave it to rest for 15 minutes to make the chicken fully flavored.
4. Soak the peanuts in boiling water for half an hour in advance and remove the peanut shells. You can also fry them in a pan without the shells.
5. Season the sauce. According to the ratio of 1:1 in a bowl with a spoon of balsamic vinegar and a spoon of sugar, and then add half a spoon of soy sauce and the right amount of salt, and then add sesame oil, the right amount of water and Huadiao wine, a little corn starch and soy sauce, use chopsticks to mix well and set aside.
6. Cut ginger and garlic into slices. Cut the garlic into small pieces and slice and set aside.
7. Add the right amount of cooking oil in a hot pan. Then add an appropriate amount of cold oil, put the peanuts cold oil into the pan, medium heat and fry slowly, fry until lightly browned, then fish out to control the oil and set aside.
8. Heat the oil until it burns to 50% of the heat. Add the marinated diced chicken and fry until slightly molded, then stir with chopsticks, fry the chicken until crumbled, fish out and drain the oil and set aside.
9. Pour out the excess oil from the wok, leave a little bit of the base oil, put the dried chili peppers in the wok and stir-fry to get the flavor, then add the prepared dried onions, ginger, garlic and peppercorns, and stir-fry together to get the flavor.
10. Pour the sautéed diced chicken into the pan, stir-fry evenly, stir-fry the sautéed peanut rice, and then pour the seasoned kung pao sauce into the pan. Stir-fry evenly over high heat, then add the white onion into the pan, stir-fry evenly over high heat again, and plate.