Chinese Peanut Chicken (Gong Bao)

We've used whole dried chillies here to give the dish it's authentic look and fiery flavour, but be warned: you're not meant to eat them unless you're a real chili-head! Swap for dried chilies flakes, to taste, if you prefer.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix together the cornflour, soy sauce and Shaoxing wine or sherry until smooth.

Step 2

Add the chicken and stir to coat.

Step 3

Leave to marinate in the fridge for 20min, if you have time.

Step 4

Heat the oil in a wok or large frying pan over high heat.

Step 5

Using a slotted spoon, lift the chicken out of the marinade (reserve the marinade), add to the wok or frying pan and stir-fry until opaque, about 5min.

Step 6

Add the garlic, ginger, chillies and most of the spring onions and fry for 2min, until fragrant.

Step 7

Stir 3tbsp water into the reserved marinade.

Step 8

Add to the wok/frying pan along with the sugar and peanuts.

Step 9

Bubble for 2min, then garnish with the remaining spring onions and serve with rice.