Kung Pao Chicken

Ingredients (Serves 2):

• 300g chicken breast, diced

• A small handful of roasted peanuts

• 10 dried red chilies, cut into sections

• A small pinch of Sichuan peppercorns

• Sliced garlic and chopped green onions, to taste

For the marinade:

• 1 tablespoon light soy sauce

• 1 tablespoon cooking wine

• 1 teaspoon cornstarch

• 1 teaspoon black tea rubs

For the sauce:

• 1 tablespoon light soy sauce

• 1 teaspoon dark soy sauce

• 1 tablespoon sugar

• 1 tablespoon vinegar

• 1 teaspoon cornstarch

• 3 tablespoons water (mixed well)

Instructions:

1. Marinate the chicken: Mix the chicken with the marinade ingredients and let it sit for 10 minutes.

2. Fry the aromatics: Heat oil in a pan. Add the dried chilies and Sichuan peppercorns, stir-fry until fragrant.

3. Cook the chicken: Add the marinated chicken and stir-fry until it changes color. Add garlic and green onions, and continue to stir-fry.

4. Add the sauce: Pour in the sauce mixture. Stir quickly until the chicken is evenly coated and the sauce thickens.

5. Finish with peanuts: Turn off the heat and mix in the roasted peanuts. Serve hot.