Kung Pao Chicken

Ingredients

• 500g chicken thighs, diced
• 100g roasted peanuts
• 8 dried red chillies
• 1 tbsp Sichuan peppercorns
• 4 cloves garlic, minced
• 2 cm ginger, minced
• 3 spring onions, white and green parts separated
• 3 tbsp soy sauce
• 2 tbsp Chinese black vinegar
• 1 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp Shaoxing wine
• 3 tbsp vegetable oil

Cooking for a different number of people? Open this recipe in the app to rescale every ingredient in one tap.

Instructions

1. 1

   Toss chicken with 1 tbsp soy, Shaoxing wine and cornstarch, marinate for 10 minutes.

   ⏲ 10 min timer — runs automatically in the app

2. 2

   Mix remaining soy, vinegar, sugar and 2 tbsp water for the sauce.

3. 3

   Heat oil in a wok and toast dried chillies and Sichuan peppercorns for 30 seconds.

   ⏲ 1 min timer — runs automatically in the app

4. 4

   Add chicken in a single layer and sear without stirring for 2 minutes.

   ⏲ 2 min timer — runs automatically in the app

5. 5

   Stir-fry until cooked through, about 4 more minutes.

   ⏲ 4 min timer — runs automatically in the app

6. 6

   Add garlic, ginger and spring onion whites, stir 30 seconds.

   ⏲ 1 min timer — runs automatically in the app

7. 7

   Pour in sauce and toss until thickened, then stir in peanuts and spring onion greens.

   ⏲ 2 min timer — runs automatically in the app