Kung Pao Chicken

Method

1. Cut the chicken into 2cm cubes.
2. Marinate with the seasoning (Chicken Marinade A) above and mix well. Leave in fridge for an hour.
3. Heat oil for frying in a wok. Add in the marinated chicken and deep fry for 2-3 minutes. Drain out excess oil and set aside for use.
4. In a mixing bowl, add in the seasoning sauce mixture and stir well.
5. In a heated oil, add in 2 tbsp of oil and sauté ginger, garlic for a minute and add in the dried chili.
6. Add the lao gan ma sauce and continue frying for another minute. Add in the chicken and give it a quick stir.
7. Pour in all the seasoning sauce mixture and add in the peanuts. Coat the chicken and peanut evenly with the sauce.
8. Cook until the sauce is almost absorbed and add in the diced spring onions before turning off the heat.
9. Dish up and serve with rice!