Fresh Pepper Kung Pao Chicken

brunksbutchery.com

Cindy Knotts

subheading: Marinade:

2 tsp. Shaoxing wine, dry sherry, sake, or mirin

2 tsp. soy sauce

1 tsp. cornstarch

1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces

subheading: Stir-Fry:

2 Tbsp. rice vinegar

1 Tbsp. soy sauce

1½ tsp. sugar

2 Tbsp. vegetable oil, divided

1 bell pepper, cut into bite-size pieces

8 to 10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes)

2 scallions, chopped

1 Fresno chile, cut into ¼" rings

1 1" piece fresh ginger, peeled, finely chopped

2 garlic cloves, thinly sliced

½ tsp. Sichuan peppercorns or cracked black peppercorns

⅓ cup roasted unsalted peanuts

Kosher salt

Directions at brunksbutchery.com

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