Kung Pao Chicken Tacos with Lime Slaw

Method

1. Shred the cabbage as finely as you can. Separate the cilantro leaves from the stems and finely chop the stems. Toss the cabbage with the juice of half the lime, the salt and the cilantro stems and let it sit for 10 min; it softens slightly but stays crunchy.

   Add in this stepCabbage 120 gLime ½Salt 1 pinchCilantro 5 g

2. Stir a little grated lime zest and the chili sauce into the mayonnaise to make a spicy lime mayo. In another bowl, mix the soy sauce, vinegar, honey, water and sauce cornstarch. Roughly chop the peanuts and slice the scallions.

   Add in this stepMayonnaise 2 tbspSriracha-style chili sauce 1 tspSoy sauce 1 tbspChinese black vinegar (Chinkiang) 1 tbspHoney 1 tbspWater 30 mlCornstarch (sauce) 1 tsp

3. Cut the chicken into 1.5 cm pieces and toss with the marinade soy sauce and cornstarch. Heat the oil in a 26 cm frying pan over medium-high heat, spread the chicken out and sear-fry for 5 min, until golden outside and cooked through.

   Add in this stepBoneless, skinless chicken thighs 240 gSoy sauce (marinade) 1 tspCornstarch (marinade) 2 tspCooking oil 1½ tbsp

   medium-high heat

4. Push the chicken to one side. In the empty space, add the chilies (snipped into 2 cm pieces), Sichuan peppercorns and minced garlic and stir over medium heat for 30 sec until fragrant, then mix everything together.

   Add in this stepDried red chilies 5Sichuan peppercorns ½ tspGarlic cloves 2

   medium heat

5. Stir the sauce, pour it in and cook over medium heat for 1 min, until it thickens and coats the chicken in a glossy glaze. Turn off the heat and stir in half the peanuts.

   Add in this stepRoasted unsalted peanuts 20 g

   medium heat

6. Heat a dry pan over medium-high heat and warm the tortillas one at a time for 30 sec per side until soft and pliable; keep them under a clean towel. Fill each with slaw, Kung Pao chicken and lime mayo, then top with the remaining peanuts, cilantro leaves and scallions. Serve with lime wedges.

   Add in this stepCorn tortillas (15 cm) 4Roasted unsalted peanuts 20 gCilantro 5 gScallions 1Lime ½

   medium-high heat