Kung Pao Chicken
Ingredients
- 1 tbsp. cornstarch
- 4 tbsp. soy sauce
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 tbsp. shaoxing (Chinese rice wine)
- 2 tbsp. sugar
- 3 tbsp. chicken stock
- 4 tsp. Chinkiang vinegar or balsamic vinegar
- 1 tbsp. Asian sesame oil
- 2 tsp. Chinese dark soy sauce
- 3 tbsp. peanut oil
- 12 dried hot red chiles, stemmed, halved crosswise, and seeded
- 5 scallions, white part only, thickly sliced crosswise
- 1 large clove garlic, peeled, ends trimmed off, and thinly sliced
- 1 (1/2″) piece of ginger, peeled and minced
- 1⁄2 cup shelled raw skinless peanuts
Instructions
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