Gong Bao Chicken with Peanuts from ‘Every Grain of Rice’

nytimes.com

Brian Kern

subheading: For the chicken:

2 boneless chicken breasts (11 to 12 ounces total), with or without skin

3 garlic cloves

An equivalent amount of ginger

5 spring onions, white parts only

A handful of dried chiles (about 10)

2 tablespoons cooking oil

1 teaspoon whole Sichuan pepper

3 ounces (75 grams) roasted peanuts (see note)

subheading: For the marinade:

½ teaspoon salt

2 teaspoons light soy sauce

1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)

1 ½ teaspoons potato starch or cornstarch

subheading: For the sauce:

1 tablespoon sugar

¾ teaspoon potato starch or cornstarch

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

1 tablespoon Chinkiang vinegar (or use balsamic vinegar)

1 teaspoon sesame oil

1 tablespoon chicken stock or water

Directions at nytimes.com

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