Kung Pao Chicken is a stir-fried dish originating from Szechuan Province that combines chicken with peanuts and dried whole chillis. In this recipe I have substituted the dried chillis, which can sometimes be difficult to source, with fresh ones. If a hotter dish is preferred, add some toasted and crushed Szechuan peppercorns to the cornflour before coating the chicken. Alternatively, don’t deseed the fresh chillis before adding them to the frying pan.
Serve with a green salad e.g. Chinese leaf, soya beans and cucumber ribbons dressed with soy sauce and rice wine vinegar and bowls of steamed rice.
For the sauce