Kung Pao Chicken

I made Kung Pao Chicken without Sichuan peppercorns .... even though I did buy some home from my trip to Chengdu. I decided to omit them because I still can't get accustomed to its strong flavour.

What I did was to marinade my chicken in oyster sauce, light soy sauce, sesame oil, malt vingear, sugar, salt and Shaoxing wine. Then I soaked the dried chillies in water for a few hours. Then I did a quick stir-fry in the wok and thicken the gravy with just a little bit of cornstarch.

Yummy homecooked

And yeah, it tasted great! Just the way I liked it. :))