Kung Pao Chicken

Ingredients

• Boneless chicken thigh, cut into 1.5 cm cubes300 g
• Light soy sauce (for the marinade)1 tsp
• Shaoxing wine1 tsp
• Cornstarch2 tsp
• Dried red chilies, snipped in half and seeds shaken out8
• Sichuan peppercorns1 tsp
• Garlic, sliced3 cloves
• Ginger, sliced10 g
• Scallions, white parts cut into 1 cm pieces3 stalks
• Roasted unsalted peanuts60 g
• Cooking oil2 tbsp
• Sauce
• Chinese black vinegar1 tbsp
• Light soy sauce1 tbsp
• Dark soy sauce½ tsp
• Sugar1 tbsp
• Cornstarch1 tsp
• Water2 tbsp

Method

1. Toss the chicken with the soy sauce, Shaoxing wine and cornstarch. Leave it for 10 minutes while you prepare everything else.
2. Stir the sauce ingredients together in a small bowl until the sugar and cornstarch dissolve.
3. Heat the oil in a wok over low-medium heat. Add the chilies and Sichuan peppercorns and stir until fragrant and the chilies turn a shade darker. Don't let them blacken.
4. Turn the heat to high, add the chicken and spread it out. Let it sear for 30 seconds, then stir-fry for 2–3 minutes until it turns opaque.
5. Add the garlic, ginger and scallion whites and stir-fry for another 30 seconds.
6. Stir the sauce again, pour it in and toss for about 30 seconds until it thickens and coats the chicken.
7. Turn off the heat, stir in the peanuts and serve straight away with steamed rice.

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