Kung Pao Chicken | Asian Inspirations

Ingredients

• 4 chicken thigh fillets, cut into 2cm cubes
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• ½ tsp sesame oil
• 1 tsp cornstarch
• 3 tbsp cooking oil
• 1 tsp whole Sichuan peppercorns
• 2 garlic cloves, finely chopped
• 1 tsp grated ginger
• 6 dried red chillies, cut into 3 pieces and deseeded
• 50g toasted peanuts
• 2 spring onions, cut into 1cm length
• Salt to taste (optional)
• 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