Kung Pao Chicken

Preparation

1. 1
   Step 1

   Cut 500g chicken thigh into bite-sized pieces.

2. 2
   Step 2

   In a bowl, mix the chicken with 2 tsp cornflour, 1 tbsp light soy sauce, and 1 tbsp Chinese cooking wine.

3. 3
   Step 3

   Let the chicken marinate for 20 minutes.

   Timer · 20 min
4. 4
   Step 4

   Combine 1.5 tbsp dark soy sauce, 2 tbsp Chinese black vinegar, 1 tbsp sugar, 0.5 tsp sesame oil, and 0.33 cup water in a small bowl for the sauce.

5. 5
   Step 5

   Prepare the aromatics: mince 2 garlic cloves, finely chop 1 tsp ginger, cut 6-10 dried chillies into 2cm pieces, and cut 3 green onions into 2cm pieces, separating white and green parts.

6. 6
   Step 6

   Heat 2 tbsp peanut oil in a wok or large frying pan over high heat.

7. 7
   Step 7

   Add the marinated chicken and stir-fry for 3-4 minutes until cooked through.

   Timer · 4 min
8. 8
   Step 8

   Remove the chicken from the wok and set aside.

9. 9
   Step 9

   Add a little more oil to the wok if needed. Add the dried chillies and 1.5 tsp ground Sichuan peppercorns, stirring for 30 seconds until fragrant.

   Timer · 1 min
10. 10
    Step 10

    Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute.

    Timer · 1 min
11. 11
    Step 11

    Pour in the prepared sauce mixture and bring to a simmer.

12. 12
    Step 12

    Return the chicken to the wok and toss to coat with the sauce.

13. 13
    Step 13

    Stir in the green parts of the green onions and serve immediately.