Kung Pao Chicken Recipe - Chinese Restaurant Quality | Asian | Umami

Ingredients

• 1 teaspoon vegetable oil
• 1 cup raw peanuts ((shelled, with or without the skin))
• 12 oz. chicken breast ((cut into 3/4-inch/2cm cubes))
• 1 teaspoon cornstarch
• 1 teaspoon shaoxing wine
• 1/8 teaspoon salt
• 1 pinch white pepper
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons water
• 3 tablespoons oil
• 3 cloves garlic ((smashed and sliced))
• 2 thin slices ginger ((minced))
• 2 dried red chilies
• 1/2 teaspoon Sichuan peppercorn powder
• 6 scallions ((white portions only, cut into 3/4-inch/2cm pieces)