Foryoueats: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

Name: Foryoueats: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe
Total time: 15 min
Ingredients: For the Chicken:; 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes; 2 teaspoons (10ml) light soy sauce (see note); 2 teaspoons (about 5g) cornstarch; 1 teaspoon (5ml) Shaoxing wine (see note); Large pinch kosher salt; For the Sauce:; 2 tablespoons (30ml) Chinkiang vinegar (see note); 1 tablespoon (15ml) honey; 1 tablespoon (15ml) Shaoxing wine; 2 teaspoons (10ml) light soy sauce; 1/2 teaspoon (about 2g) cornstarch; Water or homemade or store-bought low-sodium chicken stock, as needed; For the Stir-Fry:; 3 tablespoons (45ml) vegetable oil; 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded; 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded); 4 medium cloves garlic, thinly sliced; 1-inch knob ginger, peeled and cut into fine matchsticks or grated; 6 scallions, white and pale green parts only, cut into 1/2-inch pieces; 3/4 cup roasted peanuts (about 5 ounces; 150g)

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This Sichuan Kung Pao Chicken recipe features tender, flavorful chicken cubes tossed in a savory sauce with the perfect blend of salty, sweet, and spicy flavors, all stir-fried to perfection with...

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Ingredients

For the Chicken:
2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
2 teaspoons (10ml) light soy sauce (see note)
2 teaspoons (about 5g) cornstarch
1 teaspoon (5ml) Shaoxing wine (see note)
Large pinch kosher salt
For the Sauce:
2 tablespoons (30ml) Chinkiang vinegar (see note)
1 tablespoon (15ml) honey
1 tablespoon (15ml) Shaoxing wine
2 teaspoons (10ml) light soy sauce
1/2 teaspoon (about 2g) cornstarch
Water or homemade or store-bought low-sodium chicken stock, as needed
For the Stir-Fry:
3 tablespoons (45ml) vegetable oil
6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
4 medium cloves garlic, thinly sliced
1-inch knob ginger, peeled and cut into fine matchsticks or grated
6 scallions, white and pale green parts only, cut into 1/2-inch pieces
3/4 cup roasted peanuts (about 5 ounces; 150g)