Kung Pao Chicken

1. 1

   Warm 1 tsp Vegetable oil in a wok using medium heat, then toss in the raw peanuts. Keep stirring them for 3 minutes without stopping. Shut off the burner and continue tossing them for 1 extra minute using the pan's remaining warmth, then transfer them to a plate to cool down fully until they are crispy (alternatively, skip this part by using pre-roasted shelled peanuts).

2. 2

   Combine the cubed chicken breast in a medium-sized bowl with the marinade components (1 tsp Vegetable oil, 1 tsp Cornstarch, 1 tsp Shaoxing wine, 1/8 tsp Salt, and a pinch White pepper). Leave this mixture to rest for 20 minutes.

3. 3

   Whisk the sauce components (1 tbsp Light soy sauce, 1/2 tsp Dark soy sauce, 1 tbsp Rice wine vinegar, 1 tsp Sugar, 3 tbsp Water, and 1 tsp Cornstarch) together in another medium bowl, then place it to one side.

4. 4

   Warm 2 tablespoons of the vegetable oil in your wok using high heat. Brown the chicken until it is fully done, then transfer the meat from the pan into a separate bowl and put it aside.

5. 5

   Reduce the flame to low, then pour the final tablespoon of vegetable oil into the wok. Toss in the garlic, ginger, dried red chilies, Sichuan peppercorn powder, and scallions. Sauté everything for 1 to 2 minutes so it becomes aromatic.

6. 6

   Put the chicken back into the wok and increase the flame to high heat. Cook while stirring for 1 minute, then give the sauce a quick mix to blend the cornstarch before pouring it in. Continue to stir-fry for 1 more minute until the liquid becomes thick very quickly.

7. 7

   Add the cooled crispy peanuts, mix the contents of the wok one last time to integrate everything, and serve while hot.

Recipe by The Woks of Life on Pinterest. See the original for their notes and tips.