Step 1

First cut the chicken into small same-size cubes and marinate with soy sauce, baking soda, sugar, and corn starch. Let it marinade for at least 15 minutes to 1 hour.

Step 2

Prepare the kung pao sauce by whisking all the sauce ingredients in a small bowl and set it aside.

Step 3

Roast the raw peanuts in low-heat pan with a drizzle of oil until crispy. Once the peanuts start getting brown, remove from heat and set it aside. ( You can skip this step if you use ready roasted peanuts. )

Step 4

Heat the large wok/pan over medium-high heat, drizzle 1 tbsp of oil and stir fry the chicken pieces for 2-3 minutes or until cooked through. Then remove from pan and set it aside.

Step 5

In the remaining pan, add a bit more oil if needed. Stir fry the onions with medium-high heat for a few seconds. Follow with dried chillies, garlic, ginger, and Sichuan peppercorns. Cook for a few seconds until the garlic is slightly brown.

Step 6

Next, place the cooked chicken back in the wok and pour the sauce mixture in. Cook until the sauce is thick and glossy.

Step 7

Now, add the roasted peanuts and chopped spring onions. Combine everything evenly.

Step 8

Turn off the heat and transfer to serving plate. Serve with plain rice or noodles.