Gongbao Chicken by Jane Lee

Gong bao 宫宝鸡丁 by Jane Lee
https://www.facebook.com/groups/platepalate/permalink/814868048567497/

Gong Bao Chicken

ingredients A
Boneless chicken x 2 now cut into chunks
(U should able to get about 10pieces)
Or 500g chicken pieces at your preferences with bone or without
1 tablespoon dark soya sauce
1 tablespoon corn flour
1 tablespoon of rice wine
1 tablespoon of sze-Chuan ground peppers
1 tablespoon of garlic paste
1 tablespoon of ginger paste
(Marinate all above ingredients, well combined. Fridge for 20min or more / overnight)

Ingredients B
1 tablespoon black vinegar or U can use balsamic vinegar
1 teaspoon of soy dark soya sauce
1 teaspoon of hoisin sauce
2 table spoon of sugar (1 used dark brown sugar)
1 teaspoon of sesame oil
1 teaspoon cornflour
1/2 teaspoon dry Sichuan peppers
2 tablespoon of oil

Ingredients C
10 cloves of Dried chilli soaked with water
3 scallions white and green parts separated, sliced
2 cloves of garlic diced
10g of sliced ginger
1/4 cup of cachew nuts
(to put cashew nuts when d chicken is done, just coat so U can maintain the crunchiness)

Note:
<these below are just notes, the rest is up to your own preference>
1. Extra scallions for dressing just before U serve
2. Original recipe doesn't required to marinate the chicken with garlic and ginger paste. I did it because I want stronger aroma.
3. Be careful when U first stir fry the dried chillie. As the aroma of the spicyness is quite strong.
4. 1 added extra tablespoon of vinegar.
5. U can also use frogs instead or chicken.
6. I added slightly more Szechuan pepper corn as I want more spicy.

This recipe is adapted from Epicurious, U may want to follow steps by steps cooking from 

http://www.epicurious.com/.../kung-pao-chicken-51179600