Kung Pao Chicken

Ingredients

• 2 teaspoons soya sauce 
• 1.5 teaspoons shaoxing rice wine 
• 1 tablespoon water 
• 2 teaspoons cornstarch 
• 3 teaspoons chinkiang vinegar 
• 1 teaspoon sesame oil 
• 3 teaspoons sugar 
• 1 teaspoon cornstarch 
• 2 large chicken breasts boneless skinless
• 8  chili peppers dried red (preferably Tien Tsin variety)
• 2.5 tablespoons sesame oil 
• 1 teaspoon szechwan peppercorns whole
• 1 tablespoon ginger freshly grated
• 3 cloves garlic thinly sliced
• 6  green onions chopped
• 0.7 cup roasted unsalted

Equipment

• frying pan
• whisk
• wok

Directions

1. Mix together the marinade ingredients. Chop the chicken into bite sized pieces, toss them in the marinade, and set aside.
2. Whisk together sauce ingredients:
3. Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
4. Prep the seasonings: 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).
5. Stir-fry chilies and peppercorns:
6. Place the 2 1/2 tablespoons of sesame oil in a wok or large sauté pan and place over medium-high heat.
7. Add the chilies and Szechwan peppercorns, if using. Stir-fry for a few second until they become fragrant being careful not to burn them.
8. Add the chicken and aromatics:
9. 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.
10. Finish the stir fry:
11. Add the sauce and toss. When the sauce becomes thick, add the peanuts, toss, and serve.