Kung Pao Chicken - cooking recipe

Ingredients

20 ounces chicken fillets, cut into 1/2 inch cubes
2 tablespoons cornstarch
2 tablespoons shaoxing wine
4 tablespoons peanut oil
10 small dried red chilies
2 inches piece ginger, cut into thin strips
1 tablespoon brown sugar
1/2 cup roasted unsalted peanuts
2 tablespoons light soy sauce
1 tablespoon black vinegar
szechuan salt and pepper

Preparation

Combine chicken with cornstarch and wine in a bowl. Cover, place in refrigerator and leave to marinate for one hour.
Place 2 tbs oil and chiles in a cold wok and THEN turn the heat to low. Cook for about 1 1/2 minutes or until chiles begin to darken slightly. Using a slotted spoon, immediately remove chiles and drain on kitchen paper towel.
Leaving the chile-infused oil in the wok, turn heat up to high and stir-fry half of the chicken cubes for 3 minutes.
Remove with slotted spoon. Add the rest of the oil to the wok with the remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with the ginger and reserved chiles and stir-fry for 30 seconds.
Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for another 30 seconds. Serve immediately with Szechuan salt and pepper.