Kung Pao Chicken

Ingredients

• 1 lb boneless skinless chicken thighs or breasts, cubed
• 1 Tbsp soy sauce
• 1 Tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 2 Tbsp peanut or vegetable oil
• 8 to 10 dried red chiles
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 4 green onions, sliced
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar or Chinese black vinegar
• 1 Tbsp hoisin sauce
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 3 Tbsp water
• 1/2 cup roasted unsalted peanuts

Before you start

• Cut chicken into 3/4-in cubes.

Directions

1. Toss, marinate 15 min: boneless skinless chicken thighs or breasts, soy sauce, Shaoxing wine or dry sherry, cornstarch.
2. Fry over high heat 30 sec, until chiles darken: peanut or vegetable oil, dried red chiles.
3. Add chicken, stir-fry 4 to 5 min, until chicken reaches 165°F: step 2, step 1.
4. Stir-fry 2 min: step 3, red bell pepper, garlic, fresh ginger, green onions.
5. Whisk: soy sauce, rice vinegar or Chinese black vinegar, hoisin sauce, sugar, toasted sesame oil, cornstarch, water.
6. Stir in, simmer 1 to 2 min, until glossy and thick: step 4, step 5.
7. Toss in: step 6, roasted unsalted peanuts.