Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

seriouseats.com

Andrea

subheading: For the Chicken:

2 small boneless skinless chicken breasts, about 12 ounces ( 340 g) total, cut into ½-inch cubes

2 teaspoons ( 10 ml) light soy sauce (see note)

2 teaspoons (about 5 g) cornstarch

1 teaspoon (5 ml) Shaoxing wine (see note)

1 large pinch kosher salt

subheading: For the Sauce:

2 tablespoons (30ml) Chinkiang vinegar (see note)

1 tablespoon ( 15 ml) honey

1 tablespoon (15ml) Shaoxing wine

2 teaspoons ( 10 ml) light soy sauce (see note)

½ teaspoon (about 2 g) cornstarch

¼ cup water or homemade or store-bought low-sodium chicken stock, as needed

subheading: For the Stir-Fry:

3 tablespoons ( 45 ml) vegetable oil

6 to 12 small dried red chiles (such as árbol), stems removed, cut into ½-inch pieces with scissors, seeds discarded

1 teaspoon (about 2 g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)

4 medium cloves garlic, thinly sliced

1- inch knob ginger, peeled and cut into fine matchsticks or grated

6 medium scallions, white and pale green parts only, cut into ½-inch pieces

¾ cup roasted peanuts (about 5 ounces; 150 g)

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