Kung Pao Chicken

Ingredients

• •2 chicken breasts, diced
• •1 tbsp soy sauce (for velveting)
• •1 tsp Shaoxing wine (for velveting)
• •1 tbsp cornstarch (for velveting)
• •1/2 cup peanuts
• •1 red bell pepper, diced
• •6 dried red chilies
• •1 tsp Sichuan peppercorns
• •3 cloves garlic, minced
• •1 tbsp grated ginger
• •3 green onions, sliced
• •2 tbsp soy sauce (for the sauce)
• •1 tbsp Chinese black vinegar (or rice vinegar)
• •1 tbsp sugar
• •1 tsp cornstarch (for the sauce, mixed with water)

Steps

1. 1.Toss the diced chicken with soy sauce, Shaoxing wine, and cornstarch; let it velvet for 15-20 minutes - this coating protects the chicken from the high heat so it stays tender.
2. 2.Heat oil in a wok over high heat and stir-fry the chicken until just cooked through; set aside.
3. 3.Add the dried chilies and Sichuan peppercorns to the wok and stir-fry until the chilies darken and turn fragrant - this builds the "mala" numbing-spicy base the dish is named for.
4. 4.Add the garlic, ginger, and red pepper and stir-fry for 1-2 minutes, then return the chicken to the wok.
5. 5.Whisk together the soy sauce, black vinegar, sugar, and cornstarch slurry, pour into the wok, and toss until the sauce thickens and coats everything; stir in the peanuts and green onions before serving.