- Cornstarch 1 tbsp.
- Soy Sauce 4 tbsp.
- Uncooked Diced Chicken About 2 cups or 1lb.
- Chinese Rice Wine (Shoaxing) 3 Tbsp.
- Sugar 2 Tbsp.
- Chicken Stock 3 Tbsp.
- Chinese Black Vinegar (Chaingang) or balsamic vinegar 4 tsp.
- Asian Sesame Oil 1 Tbsp.
- Chinese Dark Soy Sauce 2 Tbsp.
- Peanut Oil 3 Tbsp.
- Dried hot red chiles, stemmed, diced, and seeded. 12
- Scallions, white part only, sliced 5
- Garlic Clove, peeled, trimmed, sliced 1
- Ginger, peeled and minced 1/2 piece
- Peanuts, raw, skinless, shelled 1/2 Cup
This Sichuan dish—often better known by its Americanized name “kung pao chicken”—is full of flavor but only moderately spicy.
1. Mix together cornstarch and 1 Tbsp of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 Tbsp soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.
2. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.