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Kung Pao Chicken
Ingredients
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons cornstarch
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
- Sauce
- 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground Sichuan pepper
- 2 tablespoons peanut or vegetable oil
- 8 to 10 dried red chilies
- 3 scallions, white and green parts separated, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon minced or grated fresh ginger
- 1/4 cup unsalted dry-roasted peanuts
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