Kung Pao Chicken | Fast Ed

Ingredients

• 500g chicken thigh fillet, diced
• 2 Tbsp Shaoshing Chinese cooking wine
• 3 tsp sesame oil
• 2 Tbsp soy sauce
• 1½ Tbsp cornflour
• 2 Tbsp Chinese black vinegar*
• 2 tsp caster sugar
• ¼ cup vegetable oil
• 1½ cups roasted unsalted peanuts, chopped
• 3 tsp Szechuan pepper
• 2 tsp chilli flakes
• 8 cloves garlic, minced
• 4 green shallots, finely sliced
• steamed rice, lime wedges and chopped chilli, to serve