Jeremy Pang served up tasty Kung Pao Chicken⁠ with Sichuan Peppercorns and Cashew Nuts on Jeremy Pang’s Asian Kitchen.

The ingredients are: 300g chicken thighs, skinless, boneless, sliced into 2-3 cm cubes, ½ onion, finely sliced, ½ red pepper, finely sliced, 2 cloves garlic, finely chopped, ½ tsp Sichuan peppercorns (optional), finely ground, 5-6 large dried red chillies, soaked in hot water for 10-15 minutes and handful cashew nuts.

For the marinade: ½ tsp five spice, 1 Tbsp Premium Oyster Sauce, 1 tsp Pure Sesame Oil and 1 tsp cornflour.

For the sauce: ½ Tbsp Hoisin Sauce, 1 Tbsp Sichuan Style Hot & Spicy Stir Fry Sauce, 2 Tbsp Shaoxing rice wine, ½ tsp Premium Dark Soy Sauce and 50ml chicken stock.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.