Kung pao chicken

Ingredients

• 150 gram Chicken leg boneless
• 50 gram Corn flour/ potato starch
• 2 table spoon Dark soy sauce
• 1 table spoon Light soy sauce
• 1 teaspoon Salt
• 2 tea spoon Sugar
• 2 table spoon Chilli paste
• 10 gram Dry red chillies
• 1/2 tea spoon Sesame oil
• 1 tea spoon Chinese cooking wine
• 2 spoon Chinese vinegar/ malt vinegar
• 5 ml Ginger juice
• 50 ml Chicken stock
• 3 gram Sliced ginger
• 5-6 Garlic clove
• 10 gram Peanut/cashew nut
• 3 gram Szechuan pepper
• 30 ml oil

Steps

1. Clean, wash and cut chicken in dices. Place the chicken in a bowl, add salt, few drops of light soy, salt, corn flour, oil and marinate the chicken.
2. Heat oil in a wok/pan.
3. Add Szechuan pepper and bring it to burning point, remove the peppers and lower the heat.
4. Now add the dry red chilli in the oil and cook until fragrant.
5. Now add the chicken and stir fry.
6. Add chicken stock, darksoy, light soy,chilli paste, vinegar and ginger juice.
7. Season with salt and sugar.
8. Now add sesame oil and rice wine.
9. Toss well and cook for 2-3 minute.
10. Heat a small amount of oil, sliced ginger, garlic clove and peanut/ cashews.
11. Add this to the chicken and thicken with diluted corn flour/ potato starch.
12. Serve with fried rice or noodles.
13. Garnish with spring onions