Kungpo Chicken

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 1 palmful of unsalted cashew nuts (optional) - I didn't use here as well (forgot to buy) :p
• 6 dried red chilis
• 1 tsp Sichuan peppercorn
• 2 minced garlic cloves
• 1 tbsp minced fresh ginger
• 2 tbsp cooking oil

Marinade:

• 1 tbsp light soy sauce
• 1 tbsp Chinese rice wine
• ½ tsp salt
• 2 tsp cornstarch

Sauce:

• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tbsp Sichuan dark vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tsp water
• 1½ tbsp sugar

How to:

• marinate the chicken for at least 30 minutes
• heat your oil in a frying pan. Add in dried chili and peppercorn. Stir-fry till fragrant
• add in the chicken. Stir-fry till the outer layers are not pinkish anymore
• add in garlic and ginger. Stir-fry till fragrant
• add in cashew nuts if you have any
• add in the sauce. Mix well and stir-fry for 3 minutes
• serve for 2