KUNG PAO CHICKEN

Marinate small pieces of chicken with:
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp corn starch
1 egg
1 tbsp water

Prepare the sauce mixture:
1.5 tbsp Hoisin sauce (Available at most asian food section)
1 tbsp dark soy sauce
4 tbsp light soy sauce
1 tsp rice vinegar or apple cider vinegar
1 tsp corn starch mixed with cold water (Makes it easier to dissolve)
1 tsp sugar
1 tbsp sesame oil

Prepare the spices..
De seed 5 dried chili
Toast 1 tbsp of Szechuan peppercorn (optional or replaceable with black peppercorn)
Chopped green onion (spring onion)
8 thin slices of ginger
4 cloves of crushed garlic
Soaked & sliced shitake mushroom
Handful of roasted groundnuts of cashew nuts


Time to cook…
Fry the chicken till light brown and set aside

Stir Fry:
Shallow fry the dried chili, Szechuan peppercorn till it’s brown (Use Olive oil or Canola oil)
Add garlic & ginger
Add shitake mushroom
Add the chicken
Add the sauce mixture
Add the green onion & nuts

Serve with rice
Alternatively, you could replace the chicken with thinly sliced beef.