Kung Pao Chicken

chilipeppermadness.com

kellicopter

subheading: FOR THE CHICKEN MARINADE:

1 tablespoon soy sauce

1 tablespoon rice wine or use dry sherry

2 teaspoons cornstarch

1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)

subheading: FOR THE KUNG PAO CHICKEN SAUCE:

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese black vinegar or use balsamic vinegar

2 teaspoons hoisin sauce

1 teaspoon sesame oil

1 teaspoon honey

½ teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)

1 teaspoon chili flakes

subheading: FOR THE KUNG PAO CHICKEN:

2 tablespoons vegetable oil or use sesame oil

10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)

2 to 3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)

4 scallions chopped

3 cloves garlic minced

½ cup roasted peanuts

subheading: FOR GARNISH:

Extra roasted peanuts, chopped scallions, spicy chili flakes

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