Kung Pao Chicken, The Authentic Way

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1. 1Step 1: Cut the chicken into small cubes (about 2cm) and place in a bowl.
2. 2Step 2: Add cornstarch and water. Mix until no more liquid can be seen.
3. 3Step 3: Add sesame oil. Stir to coat the chicken evenly. Set aside.
4. 4Step 4: Put peanuts (or cashew nuts) into a pan. Toast over low heat, stirring from time to time to evenly heat the nuts.
5. 5Step 5: Remove from the heat when lightly brown. Transfer to a plate to cool.
6. 6Step 6: Add all the ingredients for the sauce to a bowl. Mix well then set aside.
7. 7Step 7: Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
8. 8Step 8: As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
9. 9Step 9: Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
10. 10Step 10: Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
11. 11Step 11: Stir in the toasted peanuts. Dish out then serve immediately with plain rice.