KUNG PAO CHICKEN

Ingredients (serves 4):
2 boneless chicken breasts
3 cloves garlic
fresh ginger
5 spring onions
2 tbsp groundnut oil
handful of dried Sichuanese chillies
1 tsp whole Sichuan pepper
75gm roasted peanuts

Ingredients – Marinade:
½ tsp salt
2 tsp light soy sauce
1tspShaoxing wine
1½ tsp potato flour
1 tbsp water

Ingredients – Sauce:
3 tsp sugar
¾ tsp potato flour
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Chinkiang or black Chinese vinegar
1 tsp sesame oil
1 tbsp chicken stock or water

Method:

1. Cut the chicken into small cubes. Place in a bowl and add the marinade.

2. Peel and thinly slice the garlic and ginger. Chop the spring onions and snip the chillies in half.

3. Combine the sauce ingredients in a bowl – you want to achieve a gong bao; sweet-sour flavour.

4. Heat 2 tablespoons of oil in a wok over a high flame. When the oil is hot but not smoking add the chillies and Sichuan pepper and briefly stir-fry until they are crisp and the oil is spicy and fragrant. Be careful not to burn the spices.

5. Quickly add the chicken and fry over a high flame, stirring constantly. When the chicken begins to turn white, add the ginger, garlic, and spring onions. Continue to cook for a couple of minutes until the chicken is thoroughly cooked.

6. Add the sauce to the wok and stir to coat all the ingredients. Once the sauce is thick and lustrous, add the peanuts and serve.