Also known as Kung Pao chicken, this fiery Chinese chicken stir fry is flavoured with Sichuan peppercorns, chilli peppers, ginger, garlic and soy sauce. If you have all the ingredients, it is easy to make for a quick midweek meal.
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vegetable oil, as needed
200g boneless, skinless chicken breast, cubed
1/2 teaspoon salt
1/2 teaspoon light soy sauce
2 teaspoons cornflour, divided
1 teaspoon cooking wine
2 tablespoon of cold water, divided
1/2 teaspoon dark soy sauce
2 teaspoons sugar
1 teaspoon Chinese black vinegar
4 dried red chilli peppers, seeded and sliced
1/4 teaspoon ground Sichuan peppercorns
1 (3cm) piece of fresh ginger, peeled and sliced
2 cloves garlic, peeled and sliced
1 large spring onion, sliced
Method Prep:20min › Cook:10min › Ready in:30min
Add one tablespoon oil and peanuts to a frying pan; cook over medium heat for about 5 minutes, then remove promptly with a slotted spoon. Set peanuts aside to cool.
Mix the chicken with the salt, light soy sauce, 1 teaspoon of cornflour, cooking wine and 1 tablespoon of water; set aside to marinate for a few minutes.
In a small bowl, combine the dark soy sauce, sugar, vinegar, the remaining teaspoon of cornflour and 1 tablespoon of cold water to form a sauce.
Heat 3 or 4 tablespoons vegetable oil in a wok over medium-high heat; add the chilli peppers and fry until dark red. Add the ground peppercorns and fry for 20 seconds. Add the marinated chicken and quickly turn to separate the pieces. Add the ginger, garlic and spring onion; stir-fry for a few minutes. Add the dark soy sauce mixture and toss to coat. Add the peanuts and mix well before serving piping hot.