Kung Pao Chicken

• 1 1/2 lbchicken thighs, boneless, cut in 3/4-inch cubes
• 1 tbspsoy sauce, for the marinade
• 1 tbspcornstarch
• 1 tbspshaoxing wine
• 3 tbspsoy sauce, for the sauce
• 2 tbspblack vinegar
• 1 tbspgranulated sugar
• 1 tspcornstarch, for the sauce
• 2 tbspvegetable oil
• 8 dried red chiles
• 1 tspsichuan peppercorns
• 3 clovesgarlic, minced
• 1 tbspginger, minced
• 4 scallions, whites in 1-inch pieces
• 1/2 cuppeanuts, roasted

quantities scale with servings

Method

1. 1

   Toss chicken with 1 tbsp soy sauce, cornstarch, and wine. Rest 15 min.

2. 2

   Mix 3 tbsp soy sauce, vinegar, sugar, and 1 tsp cornstarch with 2 tbsp water.

3. 3

   Heat oil in a wok over high heat. Sear chicken 3-4 min until browned. Remove.

4. 4

   Fry chiles and Sichuan peppercorns 20 sec until they darken. Add garlic, ginger, and scallion for 30 sec.

5. 5

   Return chicken and pour in the sauce. Toss 1-2 min until glossy.

6. 6

   Fold in the peanuts and serve with rice.