Kung Pao Chicken

Ingredients

To Marinate

• 12 oz chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 teaspoon shaoxing wine (sub mirin)
• pinch of salt
• pinch of white pepper

Sauce

• 1 Tbsp light soy sauce
• ½ tsp dark soy sauce
• 1 Tbsp rice wine vinegar
• 1 tsp sugar
• 3 Tbsp water
• 1 tsp cornstarch

The rest

• 3 Tbsp oil
• 3 cloves of garlic (smashed and sliced)
• 2 thin slices of ginger(minced)
• 2 dried red chilies(deseeded and chopped, adjust for spicyness)
• ½ tsp Sichuan peppercorn powder
• 6 scallions (white portions only)
• 1 red and green bell pepper
• ½ white onion
• 1 cup of roasted peanuts

Instructions

1. Cut chicken breast into ¾ inch cubes. Mix together the chicken and all the marinade ingredients into a bowl and set aside for 20 minutes.
2. Mix together all the sauce ingredients into a bowl and set aside.
3. Heat 2 Tbsp of oil in a wok/pan over high heat, sear the chicken and then remove from the wok/pan and set aside.
4. Turn the heat to low and add another Tbsp of oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
5. Add the chicken back to the wok/pan and turn up to high heat. Stir-fry for a minute and then stir the sauce and add to the wok/pan. Stir-fry for another minute, the sauce should thicken up quickly.
6. Finally, add the peanuts. Give everything a final stir and serve.