Kung Pao Chicken
"A popular and tasty Chinese sauteed chicken dish form the Sichuan province that uses red chilies and Sichuan peppercorns...."
INGREDIENTS
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2 teaspoons soy sauce
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2 teaspoons Shaoxing (rice wine) or dry sherry
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1 teaspoon corn starch
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1/2 teaspoon sesame oil
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1 pound chicken breast, cut into bite sized pieces
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1 tablespoon light soy sauce
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1 teaspoon dark soy sauce
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1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
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2 tablespoons chicken broth or water
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1 teaspoon sugar
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1 teaspoon cornstarch
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3 tablespoons oil
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10 dried red chilies
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1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted*
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1 tablespoon garlic, grated
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1 tablespoon ginger, grated
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4 green onions, sliced
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1/4 cup peanuts
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1 teaspoon sesame oil
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