Name: Kung Pao Chicken
Total time: 30 min
Yield: 4
Ingredients: 800 g Chicken breast; 80 g Roasted peanuts; 8 g Dried chilies; 3 g Sichuan peppercorns; 12 g Garlic; 10 g Ginger; 60 g Spring onion; 30 ml Soy sauce; 15 ml Rice vinegar; 10 ml Dry sherry; 10 g Sugar; 12 g Cornstarch; 1 g White pepper; 3 g Salt; 45 ml Water; 30 ml Vegetable oil

Method

Toss the chicken breast with soy sauce, dry sherry, cornstarch, salt and white pepper. Mix the remaining soy sauce with rice vinegar, sugar, water and more cornstarch for the sauce.
Heat vegetable oil over high heat. Sear the chicken until just cooked, then set aside.
Lower the heat. Stir-fry garlic, ginger, dried chilies, Sichuan peppercorns and the white parts of the spring onion until fragrant.
Return the chicken. Pour in the sauce and toss until thick and glossy.
Add the roasted peanuts and remaining spring onion. Serve.

Shopping tip

Roasted peanuts are easy. Dried malaguetas are in the spice bay. Sichuan peppercorns are Oriental Market or a well-stocked Continente world-food shelf. Identity stays chinese.