Kung Pow Chicken (Gong Bao Ji Ding)

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Kris Hagel

subheading: For the Chicken:

2 small boneless skinless chicken breasts, about 6 ounces each, cut into ½-inch cubes

1 teaspoon Xiaoshing wine (see note above)

2 teaspoons light soy sauce

2 teaspoons cornstarch

large pinch kosher salt

subheading: For the Sauce:

1 tablespoon honey

2 tablespoons Chinkiang vinegar (see note above)

1 tablespoon Xiaoshing wine

2 teaspoons light soy sauce (see note above)

½ teaspoon cornstarch

Water, as needed

subheading: For the Stir-Fry:

3 tablespoons 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 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 scallions, white and pale green parts only, cut into ½-inch pieces

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

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