Kung Pao Chicken (Full Sichuan Method)

Ingredients

• 600g chicken thigh, cut into 2cm cubes
• 100g roasted unsalted peanuts
• 40ml Sichuan chili oil
• 20g Sichuan peppercorns, crushed
• 15g garlic, minced
• 10g ginger, minced
• 8g dried Guajillo chiles, deseeded and minced
• 30ml soy sauce
• 15ml rice vinegar
• 10ml sesame oil
• 3g sea salt
• 2g Tellicherry black pepper
• 100ml chicken stock
• 1 scallion, sliced

Method

1. 1
   Heat wok over high heat; add Sichuan chili oil; swirl to coat.
2. 2
   Toast Sichuan peppercorns 1 minute until fragrant; add chicken cubes; stir-fry 5 minutes until edges brown but interior remains moist.
3. 3
   Add garlic, ginger, and dried Guajillo chile; toss 1 minute.
4. 4
   Pour in chicken stock, soy sauce, and rice vinegar; bring to boil.
5. 5
   Fold in peanuts; simmer 3 minutes until sauce reduces by half.
6. 6
   Finish with sesame oil, sea salt, and black pepper; toss with scallion; serve immediately over steamed rice.