Kung Pao Chicken

Kung Pao Chicken | Step 1: Cut 400g chicken breast into 1.5cm dice. Toss with 10ml light soy sauce, 5ml Shaoxing wine and 5g cornflour, then marinate for 15 minutes.

Kung Pao Chicken | Step 2: Fry 80g peanuts from cold oil over low heat until lightly golden, then lift out. They keep colouring in the residual heat, so do not wait for them to darken.

Kung Pao Chicken | Step 3: Snip 8 dried chillies into segments and dice the white parts of 2 spring onions. Mix a sauce of 15ml black vinegar, 15ml light soy sauce, 15g sugar, 5g cornflour and 30ml water.

Kung Pao Chicken | Step 4: Heat 30ml oil until hot, add the chicken and stir-fry over high heat for 2 minutes until the surface turns white, then lift out.

Kung Pao Chicken | Step 5: In the remaining oil, fry the dried chillies over low heat for 15 seconds until they deepen in colour, then add the spring onion.

Kung Pao Chicken | Step 6: Return the chicken, pour in the sauce and toss over high heat for 30 seconds until it thickens. Stir in the peanuts and serve immediately — added early they go soft.