Kung Pao Chicken | Asian Inspirations

Ingredients

• 4 chicken thigh fillets (cut into 3cm cubes)
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• ½ tsp sesame oil
• 1 tsp cornstarch
• Salt for taste (optional)
• 3 tbsp cooking oil
• 1 tsp whole Sichuan peppercorns
• 2 garlic cloves (finely chopped)
• 1 tsp ginger (grated)
• 6 dried red chillies (cut into 3 pcs and seeded)
• 50g toasted peanuts
• 2 spring onions (cut into 1cm length)
• ½ tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp salt
• 1 tbsp cornstarch
• 1 tbsp Chinese black vinegar
• 2 tbsp water
• 2 tsp sugar