Main course

Kung Pao Chicken

Sichuan kung pao chicken with peanuts, dried chilies, and numbing Sichuan pepper in a glossy sweet-tart sauce.

What you’ll need

• chicken thighs: 700 g
• peanuts: 120 g
• dried chiles: 30 g
• Sichuan peppercorns: 8 g
• soy sauce: 60 ml
• Shaoxing wine: 50 ml
• rice vinegar: 35 ml
• vegetable oil: 45 ml
• garlic: 18 g
• ginger: 20 g
• spring onions: 80 g
• cornstarch: 18 g
• sugar: 25 g
• water: 60 ml

How to make it

1. Trim the chicken thighs and cut into 1.5-2 cm cubes. Mix with 20 ml soy sauce, 20 ml Shaoxing wine, 8 g cornstarch, and 10 ml oil; marinate for 15 minutes.

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