Kung Pao Chicken

Recipe: Kung Pao Chicken Recipe

Prep Time: fifteen min(s) Cook Time: 10 min(s) Total Time: 25 min(s) Servings: 3-4 as a side dish and 2 as a main
This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish normally ordered at restaurants. Made with a savory spicy sauce, this recipe uses Chinese Sichuan pepper corns and dried red chili peppers.
Ingredients
One pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
Marinade *See recipe below.
1 tablespoon peanut or vegetable oil
8 Chinese dried red chilies, split length wise & seeds removed
1 teaspoon Sichuan peppercorns
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
Sauce *See recipe below.
3 scallions, white parts thinly sliced, green parts set aside cut into one inch strips
1/3 cup unsalted dry-roasted peanuts
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MARINADE RECIPE:

2 teaspoons soy sauce
2 teaspoons Chinese rice wine
2 teaspoons cornstarch
1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients stable until the corn starch is dissolved.
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SAUCE RECIPE:

one tablespoon Chinese black vinegar
1 tablespoon chicken stock/broth
3 teaspoons sugar (for less sweet, chop the sugar by 1-2 teaspoons depending on your preference)
3 teaspoons soy sauce (depending on how salty the soy sauce & broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
2 teaspoons cornstarch
½ teaspoon sesame oil
*Instructions: Whisk the recipe until the corn starch is dissolved.
Instructions
Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least twenty minutes.
Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
Add the chicken to the pan & turn the heat back on to medium high.
Once the outer later of the chicken is cooked and no longer raw, add the ginger & garlic. Cook for an additional 2 minutes, stirring occasionally.
Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
Once the chicken is done cooking, add the green parts of the scallions & peanuts. Cook for a minute or two longer.
Serve immediately