Kung Pao Chicken

The recipe

Instructions

1. 1
   Cube the chicken, toss with 1 tbsp soy and 1 tbsp cornstarch. Rest 5 minutes.
2. 2
   Mix sauce: remaining soy, vinegar, sugar and remaining cornstarch with 4 tbsp water.
3. 3
   Heat oil in a wok. Add dried chillies and Sichuan peppercorns for 20 seconds (don't burn them).
4. 4
   Add chicken, stir-fry 3 minutes. Add garlic, ginger and white parts of spring onion for 30 seconds.
5. 5
   Pour in the sauce, bubble 1 minute. Add peanuts and green spring onion tops. Serve over rice.

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