Kung Pao Chicken

saveur.com

Brenna Plante Zavadsky

1 tbsp. cornstarch

4 tbsp. soy sauce

1 lb. boneless, skinless chicken breasts, cubed

3 tbsp. shaoxing (Chinese rice wine)

2 tbsp. sugar

3 tbsp. chicken stock

4 tsp. Chinkiang vinegar or balsamic vinegar

1 tbsp. Asian sesame oil

2 tsp. Chinese dark soy sauce

3 tbsp. peanut oil

12 dried hot red chiles, stemmed, halved crosswise, and seeded

5 scallions, white part only, thickly sliced crosswise

1 large clove garlic, peeled, ends trimmed off, and thinly sliced

1 (1⁄2") piece of ginger, peeled and minced

1⁄2 cup shelled raw skinless peanuts

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