Spicy Kung Pao Chicken

 

1 lb of boneless skinless chicken breast or thigh cut into 1/2 inch cubes

Marinate chicken with:
A pinch of kosher salt
1/2 tsp pepper
1/2 tsp soy sauce
1/4 tsp dark soy sauce
1 tbsp cornstarch
1 tbsp rice wine
1 egg white

Stir fry sauce:
1/2 tsp kosher salt
1 tbsp + 1 tsp sugar
2 tbsp chicken stock or water
1 tbsp rice wine
1/2 tsp cornstarch
2 tsp soy sauce
1/2 tsp dark soy sauce
Combine all the ingredients and set aside.

 

Stir Fry
10 Chinese small dried chilies cut into 1 inch length, seeds removed
1 tsp sichuan peppercorns
5 cloves of garlic minced
1 tbsp minced ginger
3-4 spring onions, white and light green parts cut into 1/4 inch,
Green parts cut into 1 inch
1/2 cup dry roasted peanuts
1 tbsp black vinegar

 

Directions
Heat 1 tbsp of oil in a wok over hight heat until smoking. Add chicken and stir to brown evenly. Cook until chicken turns opaque then transfer to a plate. Heat 1.5 tbsp of oil over medium high heat. Add in garlic, ginger, spring onion white parts, sichuan peppercorns, dried chillies and cook until fragnant, about 10-15 seconds.

 

Stir in chicken and cook for 1 minute. Give the sauce a quick stir and add in wok. Quickly stir to coat and cook until thicken. Turn off heat, add in peanuts, spring onion green parts, black vinegar and stir to mix. Serve immediately.