Kung Pao Chicken | Boys Who Can Cook | Umami

Ingredients

• 2.5 tablespoons (33g) sugar
• 1.5 teaspoon (10g) corn starch
• 2 tablespoons (30g) soy sauce
• 2 tablespoons (40g) dark soy sauce
• 3 tablespoons (53g) Chinese black vinegar
• 1/4 (44g) cup chicken stock
• 3 tablespoons (36g) water
• 2.5 tablespoons (31g) Shaoxing wine
• 2 lbs Chicken thighs, Boneless skinless
• 1 teaspoon (4g) corn starch
• pinch of white pepper
• 2 tablespoon (36g) soy sauce
• 1 tablespoon (10g) Shaoxing wine
• 3.5 tablespoons (53g) vegetable oil
• 1/4 cup (48g) raw peanuts
• 8 dried chilies, more specifically dried Tianjin or chili de arbol
• 3/4 bunch green onions cut into 3/4 inch segments
• 1-inch knob ginger, minced
• 8 cloves garlic, minced and divided
• 3/4 teaspoon, (1g) ground Sichuan peppercorn *optional*
• additional sliced green onion for garnishing
• additional peanuts, crushed for garnishing