Kung Pao Chicken

Serving for 4 Persons

Ingredients

4 -6 chicken thigh fillets, boneless and skinless

For the marinade:

1 tablespoon of corn flour

2 teaspoons of soy sauce

1 tablespoon of Chinese rice wine

1 teaspoon of oil

For the sauce:

1 1/2 tablespoon of light soy sauce

1 tablespoon of dark soy sauce

1 teaspoon of sugar

1 tablespoon of Balsamic vinegar

2 tablespoon of water

1 teaspoon of corn flour

4 tablespoons of cooking oil

2 1/2 inch (6cm) piece of peeled fresh ginger. sliced

4 cloves of garlic. sliced

6 - 8 dried red chillis, halved & de-seeded

3 spring onions, chopped into 1cm pieces

1 teaspoon of peppercorns

3 tablespoons of roasted peanuts

Method

1. Mix all of the marinade ingredients together. Cut the chicken pieces into small cubes, add to the marinade and leave in the fridge for about half an hour.

2. Mix all of the sauce ingredients together in a small bowl and set aside.

3. Heat a wok or frying pan with two tablespoons of oil and stir-fry the marinated chicken until cooked through. Set aside the cooked chicken.

4. Clean the wok or frying pan, then pour in two tablespoons of oil and heat until it starts to smoke. Add the ginger and garlic, stir briefly, then add the chillis.

5. Continue to stir fry until aromatic and spicy, then add the spring onions and peppercorns. Stir fry for two to three more minutes.

6. Add the cooked chicken meat and sauce mix, stirring continuously until the chicken and vegetables are coated with the sauce and it is warmed through completely.

7. Finally. stir in the roasted peanuts and serve.