[ML'Amour]

Kung Pao Chicken

Ingredients

* 2 large boneless, skinless chicken breasts
* 2 1/2 tablespoons of sesame oil
* 1 teaspoon of Szechwan peppercorns (optional)
* 8 red chili peppers
* 3 cloves of garlic
* 1 tablespoon of freshly grated ginger
* 6 green onions, chopped
* 2/3 cup of roasted, unsalted peanuts

For the marinade

* 2 teaspoons of soy sauce
* 1 1/2 teaspoons of sherry or Shaoxing rice wine
* 1 tablespoon of water
* 2 teaspoons of cornstarch

For the sauce

* 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
* 2 teaspoons of soy sauce
* 1 teaspoon of sesame oil
* 1 tablespoon of water
* 3 teaspoons of sugar
* 1 teaspoon of cornstarch

Method

1/ Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.

2/ Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.

3/ Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).

4/ Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.

5/ Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.