Kung Pao Chicken

Ingredients:500 gram boneless chicken thigh – removes skin and fats and cut into cubes
1 cup diced celery
1 cup diced red pepper
1/2 cup diced carrot
6 Dried red chili peppers (less if you want it less spicy), cut and rinsed
1 tsp Szechuan peppercorns, rinsed
2 cloves Garlic, minced
4 slices ginger
3 Spring onions – cut into 1” length
1/2 cup unroasted peanuts

For the marinade for the chicken:
1 tbsp Chinese cooking wine
1 tbsp Light soy sauce
3/4 tsp Salt
1 tsp Cornstarch
1/4 tsp Sesame oil
For the sauce:
1 tbsp Light soy sauce
2 tsp oyster sauce
1 tsp Dark soy sauce
1 tbsp Sugar
2 tsp Black vinegar (can be replace with balsamic vinegar)
5 tbsp Water or chicken stock A dash of Sesame oil
1. Firstly, mix together the ingredients for the marinade and add in the chicken. Mix well and set it aside for at least 30 minutes. Mix the all the sauce ingredients and set it aside. 2. Heat about 2 tbsp of cooking oil in a wok. Once it is hot, add in the dried chili, Szechuan peppercorn, garlic and ginger. Stir fry it until lightly brown and fragrant. Add in the chicken; spread it on the wok. Do not stir it until it turns lightly brown. Flip them over and let it lightly brown on the other side. This will take about 3 minutes. 3. Add in the celery, pepper and carrot. Continue to stir fry for two minute and then add in the sauce. Continue to stir fry until the sauce coated the chicken and thickens. 4. Check seasonings and see if it needs a bit more salt. Lastly add in the spring onions and peanuts. Toss it lightly and dish out. 5. Serve with warm rice.