Kung Pao Chicken

Ingredients

• 1 lb boneless chicken thighs, diced
• 1 egg white
• 1 tbsp cornstarch
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 10 dried red chilies
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, sliced
• 1 tbsp ginger, sliced
• 4 scallions, cut into 1-inch pieces
• 1/2 cup roasted peanuts
• 3 tbsp vegetable oil

Instructions

1. 1Toss diced chicken with egg white and cornstarch and let marinate 15 minutes.
2. 2Whisk together soy sauces, vinegar, sugar, and sesame oil in a small bowl to make the sauce.
3. 3Heat oil in a wok over high heat and fry the chicken until just cooked through, then remove.
4. 4Add dried chilies and Sichuan peppercorns to the remaining oil and toast briefly until fragrant, being careful not to burn.
5. 5Add garlic and ginger and stir-fry for 30 seconds.
6. 6Return chicken to the wok, add scallions, and pour in the sauce, tossing to coat.
7. 7Stir in peanuts, toss once more, and serve hot with steamed rice.

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