Kung pao chicken recipe | Gourmet Traveller

Ingredients

• 4 dried long red chillies, coarsely chopped
• 1½ tbsp peanut oil
• 3 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle
• 1½ tbsp julienned ginger
• 80 ml (⅓ cup) chicken stock, or water
• 60 ml (¼ cup) Chinkiang vinegar (see note)
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 2 spring onions, thinly sliced, plus extra to serve
• 100 gm roasted peanuts
• To serve: steamed long-grain rice and coriander (optional)
• Marinated chicken
• 750 gm chicken thigh fillets (about 5), cut into 1cm pieces
• 1 tbsp dark soy sauce