Kung Pao Chicken

Ingredients

• 600 g chicken breast
• 80 g roasted peanuts
• 6 dried red chillies
• 3 cloves garlic
• 20 g fresh ginger
• 3 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 2 tbsp cornflour
• 1 tbsp sesame oil
• 4 spring onions
• 3 tbsp vegetable oil

Method

1. 1

   Cut the chicken into 2cm cubes and toss with 1 tbsp soy sauce and 1 tbsp cornflour. Leave to marinate for 10 minutes.

2. 2

   Mix the remaining soy sauce, rice vinegar, sugar, remaining cornflour and sesame oil in a small bowl to make the sauce.

3. 3

   Heat the vegetable oil in a wok over a high heat. Fry the dried chillies for 30 seconds until they darken slightly.

4. 4

   Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.

5. 5

   Fry the garlic and ginger in the same wok for 30 seconds, then return the chicken.

6. 6

   Pour in the sauce and toss everything together over a high heat for 1–2 minutes until glossy and thickened.

7. 7

   Scatter over the peanuts and spring onions and serve immediately with steamed rice.