Easy Kung Pao Chicken Recipe (Authentic Sichuan Style) - Chili Pepper Madness

Name: Easy Kung Pao Chicken Recipe (Authentic Sichuan Style) - Chili Pepper Madness
Total time: 20 min
Ingredients: 1 tablespoon soy sauce; 1 tablespoon rice wine (or use dry sherry); 2 teaspoons cornstarch; 1 pound boneless chicken (cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)); 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Chinese black vinegar (or use balsamic vinegar); 2 teaspoons hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 1/2 teaspoon ground Sichuan peppercorns ((black pepper is an OK substitute)); 1 teaspoon chili flakes; 2 tablespoons vegetable oil (or use sesame oil); 10 dried Chinese peppers (whole (or use chili de arbol - see recipe notes)); 2-3 fresh chili peppers; 4 scallions (chopped); 3 cloves garlic (minced); 1/2 cup roasted peanuts; Extra roasted peanuts, chopped scallions, spicy chili flakes

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Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, ready in minutes!

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Ingredients

1 tablespoon soy sauce
1 tablespoon rice wine (or use dry sherry)
2 teaspoons cornstarch
1 pound boneless chicken (cut into bite-size pieces (use chicken breast, chicken thighs, or a combination))
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar (or use balsamic vinegar)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon ground Sichuan peppercorns ((black pepper is an OK substitute))
1 teaspoon chili flakes
2 tablespoons vegetable oil (or use sesame oil)
10 dried Chinese peppers (whole (or use chili de arbol - see recipe notes))
2-3 fresh chili peppers
4 scallions (chopped)
3 cloves garlic (minced)
1/2 cup roasted peanuts
Extra roasted peanuts, chopped scallions, spicy chili flakes