Gunpowder Chicken with Dried Chillies & Peanuts

Better known as kung pao, this blistering Sichuan stir-fry is a takeaway classic just about anywhere. Black vinegar and dark soy sauce zip up the sauce and the salty peanuts give it crunch. I’ve kept the dried chillies pretty middle ground. Not all of us want to sweat through our dinner so adjust them depending on your heat tolerance. The chillies are solely there to infuse flavour: be sure to leave them in large pieces so no one accidently eats one!