Kung Pao Chicken 6
Ingredients
For the marinade:
2 teaspoons soy sauce
1 1/2 teaspoons sherry, or Shaoxing rice wine
1 tablespoon water
2 teaspoons cornstarch
For the sauce:
3 teaspoons Chinkiang vinegar, or 2 teaspoons of apple cider vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon water
3 teaspoons sugar
1 teaspoon cornstarch
For the chicken:
2 large boneless, skinless chicken breasts
8 dried chili red peppers (preferably Tien Tsin variety)
2 1/2 tablespoons sesame oil
1 teaspoon whole Szechwan peppercorns (optional)
1 tablespoon freshly grated ginger
3 cloves garlic, thinly sliced
6 green onions, chopped
2/3 cup roasted, unsalted peanuts
Directions
Mix together the marinade ingredients. Chop the chicken into bite sized pieces, toss them in the marinade, and set aside.
Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).
Place the 2 1/2 tablespoons of sesame oil in a wok or large sauté pan and place over medium-high heat. Add the chilies and Szechwan peppercorns, if using. Stir-fry for a few second until they become fragrant being careful not to burn them.
Add the chicken. As soon as the pieces have separated, add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.
Add the sauce and toss. When the sauce becomes thick, add the peanuts, toss, and serve.
