Kung Pao Chicken

Have cooking oil ready separately for stir-frying.

Pat 300g chicken breast dry, then cut it into 2 cm cubes. Toss with 1 tsp cornstarch and 2 tsp soy sauce, coating every side lightly, and marinate for 10 minutes while the wok and aromatics are prepared.

Shake any loose dust from 8 dried chilies, and mince 3 garlic cloves finely.

Mix 1 tsp vinegar with 1 tsp sugar in a small bowl before cooking, so the sauce can be added quickly without overcooking the chicken.

Heat the wok over high heat until a faint smoke appears, then add oil.

Add the dried chilies and 1 tsp Sichuan peppercorn, stir for 20 to 30 seconds, and stop before the chilies turn black or bitter.

Add the minced garlic and stir for only 10 seconds to perfume the spicy oil.

Spread in the marinated chicken, keep the heat high, and stir-fry for about 2 minutes until the outside turns white.

Pour in the vinegar and sugar mixture, then toss quickly so it coats the chicken instead of pooling.

Cook for 30 to 60 seconds until the glaze looks glossy and no thin liquid remains on the wok bottom.

Add 50g roasted peanuts at the very end and toss for just 10 seconds so they stay crisp.

Check that the chicken is cooked through, with no raw center, then serve immediately while the glaze is hot.