Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 (estimated)
Ingredients: boneless, skinless chicken thighs, cut into about 1.5 cm cubes; salt; 1 tbsp Shaoxing wine; 1 tbsp soy sauce; 1 tbsp cornflour; Extra virgin olive oil, as needed; ginger, sliced; 6 cloves garlic, sliced; 3 spring onions, cut into small pieces; Sichuan peppercorns, as needed; Dried chillies, as needed; 1 tsp chilli flakes; sugar; 1/2 tbsp Shaoxing wine; 1/2 tbsp dark soy sauce; 1/2 tbsp cornflour; 1 tbsp water; vinegar; roasted peanuts; Salt, to taste

Method

9 steps

Cut the chicken into bite-sized pieces and marinate with salt, Shaoxing wine, soy sauce and cornflour. Add a little extra virgin olive oil and marinate for 15 minutes.
Mix all the Kung Pao sauce ingredients in advance.
Heat a pan over medium-low heat and add a little extra virgin olive oil. Add Sichuan peppercorns and dried chillies and fry until fragrant.
Add the ginger, then turn up the heat and stir-fry the chicken for about 5 minutes, until cooked through.
Add the spring onions, garlic and chilli flakes.
Add the Kung Pao sauce in 2–3 batches, allowing it to coat the chicken evenly.
Drizzle the vinegar around the edge of the pan and mix well.
Taste and add salt if needed.
Finally, add the roasted peanuts, toss well and serve.

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