Kung Pao Chicken

Ingredients

• •1.5 lb Chicken breast
• •2 tbsp Cornstarch
• •3 tbsp Soy sauce
• •1 tbsp Shaoxing wine
• •1 tbsp Black vinegar
• •1 tbsp Sugar
• •0.25 cup Chicken stock
• •8 pieces Dried red chilies
• •1 tsp Sichuan peppercorns
• •4 cloves Garlic
• •1 tbsp Ginger
• •4 stalks Green onions
• •0.5 cup Roasted peanuts
• •3 tbsp Vegetable oil
• •1 tsp Sesame oil

Instructions

1. 1

   Cut chicken into 1-inch cubes. Combine with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Marinate 15 minutes.

2. 2

   Make sauce: whisk together remaining soy sauce, black vinegar, sugar, sesame oil, and chicken stock.

3. 3

   Heat wok over high heat until smoking. Add 2 tbsp oil, swirl to coat. Add dried chilies and Sichuan peppercorns.

4. 4

   Stir-fry chilies 30 seconds until fragrant but not burnt. Add garlic, ginger, and white parts of green onions.

5. 5

   Add chicken in single layer. Let sear 1 minute, then stir-fry 2 minutes until just cooked. Remove and set aside.

6. 6

   Return wok to high heat. Pour sauce around edges, swirling to combine. Add chicken and peanuts.

7. 7

   Toss everything together for 1 minute until sauce clings to chicken. Garnish with green onion tops.

8. 8

   Serve immediately over steamed jasmine rice. The Sichuan peppercorns provide the signature numbing heat.

   💡 Don't skip the Sichuan peppercorns - they create the distinctive 'ma la' sensation.