Kung pao chicken

Prepared 0 of 6 steps

1. 01

   Cut the ingredients

   Cut the chicken into cubes about 2 cm across. Slice the garlic, finely chop the ginger and cut the spring onions into 3 cm lengths. Break up the chillies and remove some of the seeds, then wash your hands.

2. 02

   Marinate the chicken

   Mix the chicken with half the rice wine, 10 ml of the light soy sauce, the salt and 5 g of the cornflour. Refrigerate for 15 minutes. The coating should be thin and evenly mixed, with no dry lumps.

3. 03

   Mix the sauce

   Combine the water, vinegar and sugar with the remaining rice wine, soy sauce and cornflour. Stir until the sugar dissolves. Keep the sauce beside the stove and stir it again just before adding it, as the starch settles.

4. 04

   Cook the chicken

   Heat 25 ml of the oil in a large frying pan. Spread the chicken out without crowding it and cook for 6–8 minutes, turning it as needed. The centre of the thickest piece must reach 74 °C. Transfer the chicken to a plate.

5. 05

   Bring out the spice aromas

   Over a medium heat, cook the chillies and Sichuan peppercorns in the remaining oil for 20 seconds. Add the garlic and ginger and stir for another 30 seconds. Keep the spices from turning black.

6. 06

   Finish the dish

   Return the chicken to the pan, add the spring onions and stir the prepared sauce before pouring it in. Cook for 1–2 minutes, until the sauce is glossy and coats the chicken. Stir in the peanuts and serve immediately without extra toppings.