Kung Pao Chicken Recipe with Velveting Technique - All Food Board

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch (divided)
• 1/2 tsp baking soda
• 2 tbsp Chinkiang black vinegar
• 1.5 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp granulated sugar
• 3 tbsp neutral oil (grapeseed or peanut)
• 10-15 dried Szechuan chilies
• 1 tsp Szechuan peppercorns
• 3 cloves garlic, thinly sliced
• 1 inch ginger, minced
• 2 scallions, whites and greens separated
• 1/2 cup roasted unsalted peanuts