Kung Pao Chicken

Instructions

1. 1

   Cut the chicken into 2 cm cubes. Toss with 1 tablespoon of the soy sauce and 2 teaspoons of the cornstarch. Set aside while you prepare the remaining ingredients.

2. 2

   Cut the scallions into short lengths, keeping the whites and greens separate. Finely chop the garlic and ginger. Snip the dried chillies in half and shake out the loose seeds; lightly crush the Sichuan peppercorns. In a small bowl, mix the remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch with the vinegar, sugar and 60 ml of the water.

3. 3

   Put the rice and remaining 600 ml water in a saucepan and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes. Meanwhile, cook the stir-fry.

4. 4

   Heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add half the chicken in a single layer and stir-fry for 3–4 minutes, until lightly golden. Transfer to a bowl, then repeat with the remaining oil and chicken.

5. 5

   Reduce the heat to medium. Add the dried chillies and Sichuan peppercorns to the oil left in the pan and stir for about 20 seconds, until fragrant but not blackened. Add the garlic, ginger and scallion whites and stir-fry for another 30 seconds.

6. 6

   Return the chicken and its juices to the pan. Stir the sauce again, pour it in and increase the heat to medium-high. Stir-fry for 1–2 minutes, until the chicken is cooked through, 165°F/74°C, and the sauce is glossy and coats the pieces. Toss in the peanuts and scallion greens, then serve over the fluffed rice.