Kung pao chicken

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the chicken breast into 2 cm cubes.

2. 02

   For the marinade, mix the soy sauce, rice wine, cane sugar and cornflour in a large bowl. Add the chicken and marinate in the fridge for 1 hour.

3. 03

   Peel the carrots and wash the pak choi and spring onions. Cut all the vegetables into fine strips.

4. 04

   For the spice paste, halve the chilli lengthways, remove the membranes and seeds, and roughly dice the flesh. Peel and roughly chop the ginger and garlic. Pound everything with the Sichuan pepper and salt in a mortar to form a paste. Heat the wok over the highest flame. Add the groundnut oil and briefly fry the paste.

5. 05

   Push the fried paste to the edge of the wok. Fry the chicken breast in the centre of the wok for about one minute on each side.

6. 06

   Add the chicken stock, remaining marinade and honey to the chicken in the wok and bring to the boil.

7. 07

   Add the vegetables and peanuts and simmer in the wok for 2 minutes. Arrange on a plate and drizzle with the sesame oil.