What haven’t I done before?

I haven’t made kung pao chicken before – it was so delicious and worth the wait!

Ingredients (serves 4, when served with other dishes):

1 x Tbsp of crushed Szechuan peppercorns (I used pestle and mortar)
4.5 x Tbspns of cornflour
4 x Chicken breasts, diced
4 x Cloves of garlic, crushed
1 x Inch of ginger, peeled and crushed
2 x Spring onions, diced
4 x Fresh red chillies, de-seeded (unless you want it really spicy) and diced
0.5 x Tbsp honey
Soy sauce
Rapeseed oil

Method:

1. In a large bowl add the crushed peppercorns to 2 tablespoons of cornflour and stir to combine.
2. Coat the diced chicken in the cornflour / peppercorn mixture so all pieces are evenly covered.
3. Pour 2cm of oil into a large, non-stick frying pan over a medium heat. Add the chicken and fry until cooked and golden.
4. When cooked, remove the chicken and place on a plate with kitchen paper to drain the oil.
5. Leave the remaining oil in the pan and add the garlic and ginger – fry for 2 minutes and then add in the spring onions and chillies. Fry for another minute, continually stirring.
6. Combine the remaining cornflour (0.5 tablespoon) with water and mix in the 2 tablespoons of soy sauce, rice vinegar, and the honey. Pour the mixture into the pan and bring to the boil. When the sauce has slightly thickened, add the chicken and toss well until warmed through and covered in the mixture.
7. Serve with rice.