Kung pao chicken

Sichuan-style stir-fry with chicken, dried chillies, peanuts, vinegar, soy sauce, and a balanced sweet-hot sauce.

• 450 g boneless chicken thighs, diced
• 1 tbsp light soy sauce
• 2 tsp Shaoxing wine or dry sherry
• 2 tsp cornflour
• 2 tbsp Chinese black vinegar
• 1 tbsp soy sauce for the sauce
• 1 tbsp sugar
• 1 tsp cornflour for the sauce
• 3 tbsp water
• 8 to 10 dried red chillies
• 2 garlic cloves, finely chopped
• 1 tsp finely chopped ginger
• 3 spring onions, cut into pieces
• 60 g roasted peanuts
• Neutral oil for frying

Method

1. 1
   Marinate the chicken with soy sauce, Shaoxing wine, and cornflour for 15 minutes.
2. 2
   Mix the sauce from black vinegar, soy sauce, sugar, cornflour, and water.
3. 3
   Heat a wok with oil and stir-fry the chicken quickly until it just takes on colour. Lift it out.
4. 4
   Fry the dried chillies briefly in a little fresh oil until fragrant without burning.
5. 5
   Add the garlic, ginger, and spring onion and stir-fry quickly.
6. 6
   Return the chicken and pour in the sauce. Stir until everything turns glossy and the chicken is just cooked through.
7. 7
   Fold in the peanuts right at the end and serve immediately with rice.