Real Deal Kung Pao Chicken

seriouseats.com

Chef Kevin

1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into ½ to ¾-inch pieces

2 tablespoons soy sauce, divided

2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)

1 tablepoon cornstarch, divided

⅓ cup peanut oil

1 to 2 tablespoons Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided

3 scallions, whites finely minced, and greens finely sliced, reserved separately

½ cup fried fresh peanuts or roasted unsalted peanuts

2 cloves minced garlic (about 4 teaspoons)

1 tablespoon minced fresh ginger

1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)

1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)

2 teaspoons sugar

12 hot Chinese dry chili peppers, seeded

2 small leeks, white and light green parts only, cut into ¼-inch slices (about ½ cup total)

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