Kung Pao Chicken

1/3 teaspoon salt
2 teaspoons soy sauce
2 teaspoons chicken stock
1 teaspoon cornflour
1 Tablespoon egg white, lightly beaten

For the sauce:
1 Tablespoon thick soy sauce
1 – 2 Tablespoons chilli sauce
2 teaspoons white wine vinegar
2 teaspoons sugar
6 Tablespoons water

Cut the chicken into 1 cm cubes. Put in a bowl.

Prepare the marinade: add the salt, soy sauce, chicken stock cornflour and egg to the dish. Mix well and leave to marinate for 15 – 30 minutes.

Prepare the sauce: mix together the soy sauce, chilli sauce, vinegar, sugar, cornflour and water.

Heat a wok over a high heat. Add the oil and swirl it around. Add the dried chilli, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the spatula to the bottom of the wok, turn and toss for about 60 seconds, Splash in the chicken stock around the side of the wok, stirring and tossing continuously. Add the spring onion and stir for another 30 – 45 seconds, the chicken should be almost cooked by now.

Add the well-stirred sauce to the wok. Continue to stir while it thickens.

Add the peanuts, stir to mix a few times, then remove to a warm serving plate. Serve immediately.