Kung pao chicken stir fry | New World

Ingredients

• 4 - 6 chicken thigh fillets (boneless and skinless)
• Marinade:
• 1 tbsp corn flour
• 2 tbsp soy sauce
• 1 tbsp chinese rice wine
• 1 tsp oil
• Sauce:
• 1 1/2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tbsp Chinese black vinegar (or Balsamic vinegar)
• 2 tbsp water
• 2 tbsp cooking oil
• 1 thumb-sized piece of fresh ginger (peeled and sliced)
• 4 cloves of garlic (sliced diagonally)
• 6 - 8 dried red chillies (cut in half and deseeded)
• 3 spring onions (cut into 1cm pieces)
• 1 tbsp Sichuan peppercorns (or pink pepper corns)
• 3 tbsp roasted peanuts