Kung Pao Chicken (????)
"My husband and I learned how to make this recipe from a cooking class in Beijing over five years ago. It's important to have all your ingredients ready, as once the wok is hot, everything needs to happen *fast*. Serve this recipe with stir-fried or steamed vegetables and brown rice...."
INGREDIENTS
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4 1/2 tsp (22 mL) cornstarch
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1 Tbsp (15 mL) Shaoxing wine
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1 Tbsp (15 mL) low-sodium soy sauce
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1 Tbsp (15 mL) water
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1/4 tsp (1 mL) salt
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1 lb (454 g) boneless, skinless chicken thighs, cubed
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4 1/2 tsp (22 mL) sugar
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1 Tbsp (15 mL) low-sodium soy sauce
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1 Tbsp (15 mL) Chinese black vinegar, can substitute balsamic
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1 tsp (5 mL) dark soy sauce
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1/4 cup (60 mL) water
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1 1/2 tsp (7 mL) cornstarch
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2 Tbsp (30 mL) canola oil or peanut oil
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1 1/2 tsp (7 mL) Sichuan peppercorns
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1/4 cup (60 mL) dried chilies, seeded and chopped (optional)
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3 cloves garlic, sliced
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2 inch piece of fresh ginger, thinly sliced
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3 green onions, sliced, white and green parts separated
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3 Tbsp (45 mL) roasted peanuts
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