Kung Pao Chicken

Ingredients

• 28 ounces skinless chicken breast (boneless, cut into 1 inch cubes)
• 1 tablespoon shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch (cornflour)
• 1/2 cup low-sodium chicken stock (or broth - water can be used)
• 5 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
• 2 tablespoon Chinese Shaoxing wine (or dry sherry)
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch (cornflour)
• 4 tablespoons cooking oil (divided)
• 1 1/2 tablespoons garlic (4-6 cloves)
• 1 tablespoon ginger
• 1/2 red bell pepper (seeded and diced)
• 1/2 green bell pepper (seeded and diced)
• 8-10 dried chilies (cut into 1/2-inch pieces (adjust to taste))
• 1 tablespoon Sichuan peppercorns (lightly toasted and ground)
• 4 green onion (scallion stems, cut into 1-inch pieces)
• 1/2 cup roasted unsalted peanuts
• 2 teaspoons sesame oil (optional)

Instructions

1. 1

   Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).

2. 2

   Whisk sauce ingredients together until sugar dissolves; set aside.

3. 3

   Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

4. 4

   Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.

5. 5

   Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.

6. 6

   Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).

7. 7

   Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.

8. 8

   Serve immediately with steamed/cooked rice or fried rice!