Kung Pao Chicken
Directions:
Cut chicken into bite size cubes. Marinate in mixture consisting of 2 teaspoons dark soy sauce, 1/4 teaspoon of salt, 1 teaspoon of cooking wine, and 1 teaspoon of cornstarch for 20-30 minutes. In a small bowl, mix soy sauce, sugar, vinegar, salt, and cornstarch. Stir mixture well and set aside.
Heat wok over high heat, adding cooking oil. When hot, add peppercorn and dried red chilies. When chilies and peppercorns turn darker, add ginger and garlic; stir for 20 seconds. Add chicken pieces; stir-fry for 2 minutes or until chicken is completely cooked. Pour in sauce mixture. Stir and coat meat well. Add roasted peanuts and chopped green onions. MIx all ingredients well. Garnish with sesame oil.
Ingredients:
14 ounces chicken breasts (or legs), deboned and skinned
2 2/3 tablespoons dark soy sauce
1 teaspoon salt, or to taste
1 teaspoon cooking wine
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon vinegar
2 tablespoons cooking oil
2 teaspoons cornstarch, mixed with 1 tablespoon water
1 teaspoon Szechuan peppercorn
8 dried red chilies
1/2 cup unsalted roasted peanuts
2 slices fresh ginger, cut into shreds
2 cloves garlic, sliced
1 green onion (scallion), chopped
1/2 teaspoon sesame oil
