Gung Bao Chicken

preparation time: 30 minutes
cooking time: 15 minutes
spicy rating: 7/10
serves: 4

- 450 g (1 lb) boned fresh chicken meat, cut in 2 cm chunks
- 2 tbs vegetable oil
- 10 dried red chilies, cut in thirds
- 3 cloves garlic, roughly chopped
- 3 cloves red onions, roughly chopped
- 3 spring onions (scallions), cut in 4 cm lengths.

- ½ tsp salt
- 1 tsp chili oil
- 1 tsp pepper powder
- ½ tsp sugar
- ½ tsp cornflour dissolved in 1 tbs water

- 3 tbs sweet thick soy sauce
- 1 tbs wine
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp cornflour dissolved in 60 ml water

1. Place the chicken chunks in a bowl and pour the marinade ingredients over. Mix well with fingers and leave aside to marinate for 15 to 20 minutes

2. Combine the sauce ingredients, except the cornflour and set aside

3. Heat oil in a wok until hot, then add the cut dried chillies and allow them to scorch for 30 to 60 seconds. Then, add the garlic and red onions, and stir-fry 30 seconds more.

4. Add the marinated chicken and stir-fry quickly, turning frequently, until the chicken change colour and gets firm, about 3 to 4 minutes.

5. Add the sauce except the cornflour, stir to blend all ingredients, cover with lid, lower heat to medium, and braise for 5 minutes. Add the diluted cornflour, stir well,   add spring onions, stir to mix with chicken for 30 seconds, then remove to a serving dish.