Kung Pao Chicken

Ingredients

• 600 g chicken thighs, diced
• 10 pieces dried red chillies
• 1 tsp Sichuan peppercorns
• 80 g roasted peanuts
• 4 pieces spring onions, in batons
• 3 pieces garlic cloves, sliced
• 15 g ginger, sliced
• 2 tbsp Chinkiang black vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp Shaoxing wine
• 2 tsp cornflour

Steps

1. 1
   Marinate the diced chicken in 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tsp cornflour for 20 minutes. This velveting keeps it tender at high heat.
2. 2
   Mix the sauce separately: remaining soy, vinegar, sugar, wine and cornflour. Having it premixed matters — there is no time to measure once the wok is going.
3. 3
   Heat the wok until smoking and sear the chicken in one layer without moving it for 60 seconds, then toss until just cooked. Remove.
4. 4
   Lower the heat and add the dried chillies and Sichuan peppercorns, frying 20 seconds until fragrant but not blackened.
5. 5
   Add the garlic and ginger for 15 seconds.
6. 6
   Return the chicken, pour in the sauce and toss until it thickens and coats — about 30 seconds.
7. 7
   Throw in the peanuts and spring onions, toss once and serve immediately.