Kung Pao Chicken

recipetineats.com

Hosea McAdoo

subheading: CHICKEN:

1 lb / 500g chicken thigh , cut into bite size pieces

subheading: SAUCE:

2 tsp cornflour / cornstarch

1 tbsp light soy sauce (Note 2)

1.5 tbsp dark soy sauce (Note 3)

2 tbsp Chinese black vinegar (Note 4)

1 tbsp Chinese cooking wine (Note 5)

3 tbsp sugar , any

½ tsp sesame oil

⅓ cup water

subheading: STIR FRY:

2 tbsp peanut oil (or other cooking oil)

2 garlic cloves , minced

1 tsp ginger , finely chopped

6 to 10 dried chillies (adjust to taste), cut into 2cm/ ¾" pieces, most seeds discarded (Note 7)

3 green onions , cut into 2cm/ ¾" pieces, white parts separated from green

1.5 tsp ground sichuan peppercorns , adjust to taste (Note 6)

¾ cup whole peanuts (or ½ cup halved) , roasted unsalted

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