Kung Po Chicken

Recipe by Kylie Kwong from Kylie Kwong from cook boook, 'My China' This was very tasty! Used chicken breast, the marinade made it very tender. I added chopped green onion along with the ginger also. Next time I make this though I'll add a veggie, snowpeas and onions would be good! This is a quick, easy and tasty meal!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 600  g chicken thigh fillets, cut into 1cm cubes
• 2  tablespoons  cornflour cornstarch
• 2  tablespoons  shaoxing wine
• 2  tablespoons  peanut oil
• 10  dried red chilies
• 2  tablespoons  peanut oil, extra
• 2  tablespoons ginger, cut into thin strips
• 1  tablespoon brown sugar
• 1⁄2 cup unsalted dry roasted peanuts
• 2  tablespoons light soy sauce
• 1  tablespoon  chinese black vinegar or 1  tablespoon  balsamic vinegar
• 1  pinch  of sichuan  salt and pepper

Directions

1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
4. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.