Kung Pao Chicken

Ingredients

• 1.25 lb, cubed Chicken thighs
• 2 tbsp Cornstarch
• 3 tbsp Soy sauce
• 2 tbsp Chinese black vinegar
• 2 tbsp Shaoxing wine
• 1 tbsp Sugar
• 8 Dried chilis
• 1 tsp Sichuan peppercorns
• 4 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Roasted peanuts
• 4 Scallion

Instructions

1. 1

   Toss chicken with cornstarch and 1 tbsp soy.

2. 2

   Whisk remaining soy, vinegar, wine, sugar, 2 tbsp water.

3. 3

   Toast chilis and peppercorns in hot oil 30 sec, remove peppercorns.

4. 4

   Sear chicken 5 min undisturbed, stir-fry 3 min more.

5. 5

   Add garlic, ginger, scallion whites 30 sec.

6. 6

   Pour sauce, toss with peanuts and scallion greens.