Kung Pao Chicken

By: Deborah Dean

Sauce:
2 tsp cornstarch
1 tbs Lee Kum Kee Premium Soy Sauce
2 tbs Lee Kum Kee Dark Soy Sauce
2 tbs chinese black vinegar
1 tbs shaoxing cooking wine
2 tbs white sugar
1/2 tsp Yeo's Pure Sesame Oil
1/3 cup water
2 tbs vegetable oil for frying
3 cloves of garlic, minched
1 tsp ginger, finely chopped
10 dried whole red chillis
4 spring onions, white parts chopped into 2cm pieces, green portion chopped into 3cm pieces.
1/2 cup unsalted peanuts
500g chicken thigh
2 tsp white pepper

Mix cornstarch with soy sauce until smooth and blended. Add all other sauce ingredients except water. Combine well.
Chop chicken into approx 2cm pieces and place in a bowl. Add 2 tbs of sauce and mix well ensuring all chicken is coated. Place in fridge 10 mins. Add water to remainder of sauce mix.
Heat oil in frypan on high heat. Add garlic, ginger and chillis. Stir fry of 30 seconds.
Add chicken to pan and stir fry until chicken starts to change colour. Add white parts of spring onion and continue frying for another 3-4 mins.
Add remaining sauce ingredients and white pepper. Turn heat down and simmer until sauce is reduced and thick.
Just before serving mix in peanuts and green portion of spring onions.
Taste and add more pepper if you want to kick up the heat even more.