Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: 1 Tbsp. low-sodium soy sauce; 2 tsp. Shaoxing wine (Chinese rice wine) or dry sherry; 1½ tsp. cornstarch; 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; 1 Tbsp. Chinese black vinegar; 1 tsp. low-sodium soy sauce; 1 tsp. hoisin sauce; 1 tsp. sesame oil; 2 tsp. sugar; 1 tsp. cornstarch; ½ tsp. ground Sichuan peppercorns; 2 Tbsp. peanut or vegetable oil; 8–10 dried red chiles such as Xiao Mi La (bird chiles) or chiles de árbol; 3 scallions, white and green parts separated, thinly sliced; 2 garlic cloves, minced; 1 tsp. minced or grated fresh ginger; ¼ cup unsalted dry-roasted peanuts

"The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how...."

INGREDIENTS

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1 Tbsp. low-sodium soy sauce

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2 tsp. Shaoxing wine (Chinese rice wine) or dry sherry

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1½ tsp. cornstarch

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1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes

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1 Tbsp. Chinese black vinegar

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1 tsp. low-sodium soy sauce

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1 tsp. hoisin sauce

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1 tsp. sesame oil

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2 tsp. sugar

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1 tsp. cornstarch

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½ tsp. ground Sichuan peppercorns

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2 Tbsp. peanut or vegetable oil

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8–10 dried red chiles such as Xiao Mi La (bird chiles) or chiles de árbol

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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 tsp. minced or grated fresh ginger

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¼ cup unsalted dry-roasted peanuts

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