Pulpo Kung Pao | TASTE

Ingredients

• 2 lb octopus, cleaned, head and tentacles separated
• ½ tsp Morton kosher salt
• 1 tbsp cornstarch
• 1 tbsp Mexican-style pale lager beer, Shaoxing wine, sake, or mirin
• 1 tbsp soy sauce
• 3 tbsp seasoned rice vinegar
• 2 tbsp soy sauce, plus more to taste
• 2 tsp agave syrup or honey
• ½ c unsalted roasted peanuts
• 4 tbsp rendered lard or vegetable oil, divided
• 1 md chile poblano, stemmed, seeded, and cut into 1-inch pieces
• 8-15 chiles de árbol, Thai bird chiles, or 1 teaspoon crushed red chile flakes
• 4 lg scallions, ends trimmed, coarsely chopped
• 2 lg chiles jalapeños, stemmed and sliced crosswise into ¼-inch-thick rings
• 1 1-inch piece fresh ginger, peeled and finely grated
• 3 garlic cloves, thinly sliced
• ½ tsp Sichuan peppercorns or cracked black peppercorns
• Steamed rice
• Cilantro leaves and tender stems