Kung pao chicken

Cut the chicken into 2 cm cubes and toss with 1 tbsp of the soy sauce, 1 tsp of the starch and 1 tsp of the oil. Leave for 15 minutes.

Mix the remaining soy sauce, the rice vinegar, sugar, remaining starch and 3 tbsp of water.

Snip the chilies into 2 cm pieces and shake out the seeds. Thinly slice the garlic and ginger and cut the green onions into 2 cm lengths.

For a milder dish use fewer chilies: most of the heat is in the seeds.

Toast the peanuts in a dry pan, stirring, for 3–4 minutes until golden, then tip them into a bowl.

Heat the oil in a wok over medium heat and fry the chilies for 20–30 seconds until they darken. Turn the heat to high, add the chicken and stir-fry for 5–6 minutes until it is white all the way through.

Don't let the chilies turn black or they'll be bitter. The fumes sting your eyes and throat, so switch on the extractor.

Add the garlic, ginger and green onions and stir-fry for another minute.

Stir the sauce, pour it into the wok and stir for a minute until thick and glossy. Toss in the peanuts. Done!