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Kung Pao Chicken

Ingredients

• FOR THE CHICKEN MARINADE
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or use dry sherry
• 2 teaspoons cornstarch
• 1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)
• FOR THE KUNG PAO CHICKEN SAUCE
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar or use balsamic vinegar
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
• 1 teaspoon chili flakes
• FOR THE KUNG PAO CHICKEN
• 2 tablespoons vegetable oil or use sesame oil
• 10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
• 2-3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
• 4 scallions chopped
• 3 cloves garlic minced
• 1/2 cup roasted peanuts
• FOR GARNISH
• Extra roasted peanuts, chopped scallions, spicy chili flakes

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