Kung Po Chicken - cooking recipe

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

Preparation

Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
Place oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
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.
Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
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.