Sichuan Kung Pao Chicken

Ingredients

• Chicken

  500 g

  $2.75

• Roasted Peanuts

  60 g

  $0.43

• Cornstarch / Cornflour

  1 tbsp

  $0.04

• Soy sauce

  2 tbsp

  $0.13

• Shaoxing Cooking Wine

  1 tbsp

  $0.10

• Rice Vinegar

  1 tbsp

  $0.06

• Sichuan Peppercorns

  1 tsp

  $0.11

• Garlic

  3 cloves

  $0.12

• Ginger

  15 g

  $0.14

• Peanut / Groundnut Oil

  2 tbsp

  $0.11

• Spring onions

  3 stalks

  $0.21

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut chicken into bite-sized cubes and toss with 1 tablespoon soy sauce and cornstarch; set aside for 10 minutes.

2. 2

   Whisk remaining soy sauce, rice vinegar, Shaoxing wine, and 1 tablespoon water in a small bowl to make the sauce.

3. 3

   Heat peanut oil in a wok over high heat, add the Sichuan peppercorns, and sizzle for 30 seconds until fragrant.

4. 4

   Add the marinated chicken and stir-fry over high heat for 4 to 5 minutes until lightly browned and nearly cooked through.

5. 5

   Stir in minced garlic, minced ginger, and white parts of the spring onions, tossing rapidly for 1 minute.

6. 6

   Pour in the prepared sauce and toss continuously until the glaze thickens glossy over the chicken.

7. 7

   Stir in roasted peanuts and green spring onion pieces, cook for 30 seconds, and transfer to a serving platter.