Kung Po Chicken

• 600 g chicken thigh fillets, cut into 1cm cubes
• 2 tablespoons cornflour cornstarch
• 2 tablespoons shaoxing wine
• 2 tablespoons peanut oil
• 10 dried red chilies
• 2 tablespoons peanut oil, extra
• 2 tablespoons ginger, cut into thin strips
• 1 tablespoon brown sugar
• 1/2 cup unsalted dry roasted peanuts
• 2 tablespoons light soy sauce
• 1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar
• 1 pinch of sichuan salt and pepper

1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
4. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

chicken thigh, cornflour cornstarch, shaoxing wine, peanut oil, red chilies, peanut oil, ginger, brown sugar, peanuts, soy sauce, chinese black vinegar, salt

Taken from www.food.com/recipe/kung-po-chicken-411866 (may not work)