Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: 1½ lb of boneless/skinless chicken thighs cut into small cubes; 1 tablespoon shaoxing wine or dry sherry; 1 tablespoon light soy sauce; 2 teaspoons baking soda; 1 teaspoon cornstarch / corn flour; ½ cup chicken broth or water; 6 tablespoons light soy sauce; 2 tablespoons Chinese black vinegar (or substitute balsamic vinegar); 2 tablespoons Chinese Shaoxing wine (or dry sherry); 1 teaspoon dark soy sauce; 2 teaspoons hoisin sauce; 2 tsp chili garlic sauce like sambal oelek or Sriracha; 2 tablespoons sugar; 1½ teaspoons cornstarch; 4 tablespoons cooking oil divided; 1 tablespoon Sichuan peppercorns, lightly toasted and ground (if available); 6 cloves of garlic minced or grated; 1 inch piece of ginger, grated; 1 small red bell pepper, seeded and diced; 1 small green bell pepper, seeded and diced; 8-10 dried chilies cut into ½-inch pieces (I would halve the amount for a milder flavour); 4 green onions / scallion stems cut into 1-inch pieces; ½ cup Texas roasted and salted Peanuts, shells removed (plus more for serving); 2 teaspoons sesame oil optional; Rice or noodles to serve

texaspeanuts.com

Kung Pao Chicken is a classic Chinese takeout dish with spicy chicken, peanuts, chili peppers and veggies in a rich and tasty Kung Pao sauce. Traditionally this Szechuan dish is made drier with very...

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Ingredients

1½ lb of boneless/skinless chicken thighs cut into small cubes
1 tablespoon shaoxing wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch / corn flour
½ cup chicken broth or water
6 tablespoons light soy sauce
2 tablespoons Chinese black vinegar (or substitute balsamic vinegar)
2 tablespoons Chinese Shaoxing wine (or dry sherry)
1 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tsp chili garlic sauce like sambal oelek or Sriracha
2 tablespoons sugar
1½ teaspoons cornstarch
4 tablespoons cooking oil divided
1 tablespoon Sichuan peppercorns, lightly toasted and ground (if available)
6 cloves of garlic minced or grated
1 inch piece of ginger, grated
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
8-10 dried chilies cut into ½-inch pieces (I would halve the amount for a milder flavour)
4 green onions / scallion stems cut into 1-inch pieces
½ cup Texas roasted and salted Peanuts, shells removed (plus more for serving)
2 teaspoons sesame oil optional
Rice or noodles to serve