Kung Pao Chicken

• 1 lb boneless skinless chicken breast, cubed
• 2 tsp cornstarch (for marinade)
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 8-10 dried red chilies
• 1 tsp Sichuan peppercorns
• 3 scallions, white and green parts chopped
• 1/2 cup roasted unsalted peanuts
• See instructions for sauce ingredients (soy sauce, black vinegar, sugar, water, cornstarch)

Instructions

1. 1

   In a bowl, mix chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch. Let marinate for 10 minutes.

2. 2

   In a small bowl, whisk together the sauce ingredients: 1 tbsp soy sauce, 1 tbsp black vinegar (or balsamic), 1 tsp sugar, 1/4 cup water, and 1 tsp cornstarch.

3. 3

   Heat oil in a wok or large skillet over high heat.

4. 4

   Add chicken pieces and stir-fry until seared and nearly cooked through. Remove chicken and set aside.

5. 5

   Add a bit more oil if needed. Add dried chilies and Sichuan peppercorns. Stir-fry briefly until fragrant and chilies darken.

6. 6

   Add ginger, garlic, and scallion whites. Stir-fry for 30 seconds.

7. 7

   Return chicken to the pan. Add roasted peanuts.

8. 8

   Give the sauce mixture a quick whisk and pour it into the wok.

9. 9

   Toss everything together until the sauce thickens and coats the chicken and peanuts securely.

10. 10

    Stir in the green parts of the scallions and serve immediately with steamed rice.