Step 1

Slice the chicken breast into 1 inch/2 cm cubes.

Step 2

Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.

Step 3

While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.

Step 4

Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.

Step 5

In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.

Step 6

Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.

Step 7

Remove from the heat and the dish is ready to serve!