Kung Pao Chicken, the Authentic Way (宫保鸡丁)

Step 1

Cut the chicken into small cubes (about 2cm) then put into a bowl.

Step 2

Add cornstarch and water. Mix until no more liquid can be seen.

Step 3

Add sesame oil. Stir to coat the chicken evenly. Set aside.

Step 4

Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.

Step 5

Remove from the heat when lightly brown. Transfer to a plate to cool.

Step 6

Add all the ingredients for the sauce to a bowl. Mix well then set aside.

Step 7

Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.

Step 8

As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.

Step 9

Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).

Step 10

Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.

Step 11

Stir in the toasted peanuts. Dish out then serve immediately with plain rice.