Kung Pao Chicken

Cut the chicken into bite size pieces and marinade it with soy sauce, vinegar and corn flour for 30 minutes.

When ready, heat up 3 Tbsp of Cooking oil and fry the chicken until both sides are brown. Rest and set aside.

In the same wok, fry the garlic, ginger, peanuts, szechuan peppercorn and dried chillies until fragrant (10 seconds). Next add the sauce mixture and mix well. Cover with a lid and cook for a minute. Then, add in the starch solution and reduce the liquid to your desired consistency.

Next, add the chicken and mix everything well. Serve on a plate and garnish with Spring Onions.