Kung Pao Chicken
INGREDIENTS
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1 tablespoon soy sauce
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2 teaspoons Chinese rice wine or dry sherry
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1 1/2 teaspoons cornstarch
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1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
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1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
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1 teaspoon soy sauce
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1 teaspoon hoisin sauce
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1 teaspoon sesame oil
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2 teaspoons sugar
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1 teaspoon cornstarch
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1/2 teaspoon ground Sichuan pepper
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2 tablespoons peanut or vegetable oil
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8 to 10 dried red chilies
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3 scallions, white and green parts separated, thinly sliced
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2 garlic cloves, minced
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1 teaspoon minced or grated fresh ginger
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1/4 cup unsalted dry-roasted peanuts
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