Kung Pao Chicken Recipe with Caramel | olivemagazine

Ingredients

• 4 skinless chicken thigh fillets
• 1 tbsp cornflour
• 5 tbsp soy sauce
• 1 tbsp sunflower or vegetable oil
• 8 dried red chillies
• 2 cloves garlic sliced
• ground to make ½ tsp Szechuan peppercorns
• 2 tbsp golden granulated sugar
• grated to make 1 tsp ginger
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 75g roasted peanuts or cashews
• 3 spring onions cut into 5cm pieces
• to serve jasmine rice or noodles