Kung Pao Chicken

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Marinade
Ingredients
  • 2 tsps Soy sauce
  • 2 tsps Cornstarch
  • 2 tsps Chinese rice wine (shaoxing wine)
  • ¼ tsp Ground white pepper
  • 1 lb Boneless skinless chicken (cubed)
Instructions
  1. Mix and marinate the chicken for 10 minutes.
Ingredients
  • 2 tbsps Oil
  • 1 tbsp Szechuan peppercorns (crushed)
  • 10 Dry red chilies
  • 2 tsps Garlic (finely chopped)
  • 2 tsps Ginger (finely chopped)
  • 3 Green onions (green part, cut in ½ inch pieces)
  • ⅓ cup Dry roasted unsalted peanuts
Instructions
  1. In a wok, heat 1 tbsp oil on high heat.
  2. Add chicken and cook until no longer pink (about 7 minutes).
  3. Empty into a bowl.
  4. In the same wok, heat the remaining 1 tbsp oil on high.
  5. Add peppercorns, chilies, garlic and ginger.
  6. Stir for one minute then add the chicken, stir.
  7. Mix the prepared sauce and green onions into the chicken.
  8. Cook for a couple of minutes then add the peanuts.
  9. Stir for a minute and remove from heat.
Sauce
Ingredients
  • 1 tsp Soy sauce
  • 1 tbsp Hoisin sauce
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Sugar
  • 1 tsp Sesame oil
  • 3 tbsps Chicken stock or water
Instructions
  1. Whisk together and set aside.