Kung Pao Chicken

Ingredients

• Chicken thighs, diced 300 g
• Roasted peanuts 60 g
• Bell pepper, diced 1
• Dried red chilies 6
• Sichuan peppercorns 1 tsp
• Garlic, minced 2 cloves
• Ginger, minced 1 tbsp
• Spring onions, cut into segments 3
• Soy sauce 2 tbsp
• Chinese black vinegar 1 tbsp
• Sugar 1 tbsp
• Cornstarch 1 tbsp
• Cooking oil 2 tbsp

Instructions

1. 1

   Toss the diced chicken with 1 tbsp soy sauce and 1 tsp cornstarch and set aside to marinate for 10 minutes.

2. 2

   Mix the sauce: remaining soy sauce, black vinegar, sugar, remaining cornstarch, and 2 tbsp water.

3. 3

   Heat oil in a wok over high heat and stir-fry the chicken until golden and cooked through, then remove.

4. 4

   Add the dried chilies and Sichuan peppercorns to the wok and fry briefly until fragrant.

5. 5

   Add garlic, ginger, and bell pepper and stir-fry for about a minute.

6. 6

   Return the chicken, pour in the sauce, and toss until it thickens and coats everything.

7. 7

   Stir in the peanuts and spring onions, cook for 30 seconds more, and serve with steamed rice.