Kung Pao Chicken

Kung Pao Chicken, unquestionably one of the top 10 Chinese meals, is a popular dish among people all over the world. Its unique flavor of sweet and sour with a hint of spice is popular all over the world, and for many foreigners, this dish has become synonymous with Chinese food. The chopped chicken is the key component in Kung Pao Chicken. Stir-frying the chicken with peanuts and dried chiles gives it a fresh, crunchy flavor that is spicy but not overpowering.

Ingredients

• Chicken:
• 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch / corn flour
• Sauce:
• 1/2 cup low-sodium chicken stock (or broth) -- water can be used
• 5 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
• 2 tablespoon Chinese Shaoxing wine (or dry sherry)
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar*
• 1 teaspoon cornstarch / corn flour
• Stir Fry:
• 4 tablespoons cooking oil divided
• 1 1/2 tablespoons garlic (4-6 cloves)
• 1 tablespoon ginger
• 1/2 red bell pepper (capsicum) seeded and diced
• 1/2 green bell pepper (capsicum) seeded and diced
• 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
• 1 tablespoon Sichuan peppercorns, lightly toasted and ground**
• 4 green onion / scallion stems cut into 1-inch pieces
• 1/2 cup roasted/unsalted peanuts
• 2 teaspoons sesame oil optional

Instructions

• In a small dish, combine all of the ingredients for the chicken; cover and marinate for 10 minutes (if time allows).
• Set aside after whisking together the sauce ingredients until the sugar has dissolved.
• Over high heat, heat a big skillet, pan, or wok. Allow 2 teaspoons of frying oil to heat up before adding the marinatedchicken. Fry the chicken for 3-4 minutes, tossing periodically, until the edges are golden brown. Remove the pan from the heat and set it aside.
• In the same pan/wok, add the remaining cooking oil. Stir in the garlic, ginger, chopped chili peppers (capsicums), and
• Sichuan peppercorns for 1 minute.
• Mix the prepared sauce, then pour it into the pan and bring to a boil, stirring constantly.