Kung Pao Chicken Recipe | Quick Chicken Recipe

Ingredients

• 2 free-range chicken thighs, skinned, boned and cut into very small strips
• 2 tbsp tbsp cornflour
• 1 tbsp water
• 4 tbsp sunflower oil
• 50g unsalted peanuts (without skins is preferable)
• 6 spring onions, sliced on the bias in 1cm lengths (including the green bit)
• 1 garlic clove, peeled and very finely minced
• 2cm fresh ginger, peeled and minced
• 2 tbsp rice wine vinegar
• 2 tbsp caster sugar
• 1 tbsp soy sauce
• 2 tsp Sichuan peppercorns, ground to a powder in a mortar and pestle
• a little fresh coriander, to garnish (optional)