Kung Pao Chinese Chicken

This dish originates from the Sichuan province of China. Its sweet, sticky and spicy sauce is an ideal coating for crispy nuggets of chicken. Traditional recipes call for Chinese black vinegar for the sharpness it adds. If you cant track it down, you could possibly swap with balsamic vinegar or apple cider vinegar, to achieve the sharpness this dish requires. You ll need: For the chicken: 2 egg whites 3 tbsp cornflour 1 tsp sesame oil chicken thighs, skinless, boneless and cut into scant 3cm pieces 500ml, 2 cups rapeseed or canola oil For the sauce: 8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced) 6 cloves garlic, finely grated 6 spring onions, thinly sliced on the diagonal 1 thumb sized piece ginger, finely grated 75g, cup roasted unsalted peanuts 2 tbsp Cornflour 50ml, cup Shaoxing rice wine 50ml, cup soy sauce 50ml, cup chicken stock 2 tbsp, cup Chinese black vinegar 1 tbsp sesame oil 1 tbsp sugar Salt To serve: Cooked basmati rice Get th