Easy Kung Pao Chicken

vice.com

Samantha

2 ½ tablespoons cornstarch

1 egg white

pinch of kosher salt

pinch of white pepper

6 tablespoons vegetable oil, plus more for frying

1 pound|450 gram boneless and skinless chicken (dark meat, whole leg is preferred), cut into 1-inch pieces

8 pieces tianjin chili pepper

6 scallions, whites cut into 1-inch pieces, greens thinly sliced for garnish

¾ cup|90 grams roasted peanuts

8 garlic cloves, thinly sliced

1 ½ teaspoons dark soy sauce

1 ½ tablespoons light soy

2 tablespoons Shaoxing wine

¼ cup|60 grams granulated sugar

2 ½ tablespoons hoisin

1 teaspoon MSG

2 tablespoons white vinegar

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