Kung Pao Chicken recipes

Ingredients

• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch
• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
• 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground Sichuan pepper
• 2 tablespoons peanut or vegetable oil
• 8 to 10 dried red chilies
• 3 scallions, white and green parts separated, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon minced or grated fresh ginger
• 1/4 cup unsalted dry-roasted peanuts

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