Kung Pao Chicken

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 3/4 inch cubes
• 2 tbsp soy sauce, divided
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch, divided
• 2 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 3 tbsp water
• 3 tbsp peanut oil
• 12 dried red chilies, snipped in half and seeded
• 1 tsp Sichuan peppercorns
• 4 cloves garlic, thinly sliced
• 1 tbsp minced ginger
• 6 green onions, cut into 1 inch pieces
• 1/2 cup roasted unsalted peanuts
• Steamed rice, for serving

Method

1. Toss the chicken with 1 tablespoon soy sauce, the Shaoxing wine and 2 teaspoons cornstarch; let it sit 10 minutes.
2. Stir the remaining soy sauce and cornstarch with the vinegar, sugar and water to make the sauce.
3. Heat the oil in a wok over medium-low heat and fry the chilies and Sichuan peppercorns just until fragrant and darkened, about 30 seconds.
4. Turn the heat to high, add the chicken and stir-fry until browned on the outside, about 4 minutes.
5. Add the garlic, ginger and green onions and stir-fry 1 minute, until the chicken reaches 165°F.
6. Stir the sauce, pour it in and toss until thick and glossy, then fold in the peanuts and serve with rice.

Notes