Kung Pao chicken

Method

1. 1 Cut the chicken breast into small cubes and marinate with Shaoxing wine, soy sauce, and cornstarch for 15 minutes.
2. 2 To make Kung Pao sauce: mix soy sauce, rice vinegar, sugar, and a pinch of cornstarch, stirring until dissolved.
3. 3 Sauté dried chili peppers and Sichuan peppercorns in hot oil for about 30 seconds until fragrant, then remove and set aside.
4. 4 Add the chicken to the pan, stir-fry over high heat for 3 minutes until browned, then add minced garlic and ginger.
5. 5 Pour in the sauce and stir quickly for 1 minute until thickened. Add the dried chili peppers, sprinkle with roasted peanuts and green onions, then turn off the heat.