Kung Po Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 600 g chicken thigh fillets, cut into 1cm cubes
• 2 tablespoons cornflour cornstarch
• 2 tablespoons shaoxing
• 2 tablespoons peanut oil
• 10 dried red chilies
• 2 tablespoons peanut oil, extra
• 2 tablespoons ginger, cut into thin strips
• 1 tablespoon brown sugar
• 1/2 cup unsalted dry roasted peanuts
• 2 tablespoons light soy sauce
• 1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar
• 1 pinch of sichuan salt and pepper

Recipe

• 1 combine chicken with cornflour and shao hsing in a bowl. cover, place in refrigerator and leave to marinate for 1 hour.
• 2 place oil and chillies in a cold wok and then turn heat to low. cook for about 1½ minutes or until chillies begin to darken slightly. using a slotted spoon, immediately remove chillies and drain on kitchen paper.
• 3 leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. remove with a slotted spoon. add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
• 4 return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
• 5 add sugar and stir-fry for 30 seconds. add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. serve immediately, sprinkled with sichuan pepper and salt.