Gong Bao Ji Ding Sichuan Kung Pao Chicken Recipe

Ingredients

• For the Chicken:
• 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
• 1 teaspoon (5ml) Shaoxing wine (see note)
• 2 teaspoons light soy sauce (10ml)
• 2 teaspoons cornstarch (about 5g)
• Large pinch kosher salt
• For the Sauce:
• 1 tablespoon honey (15ml)
• 2 tablespoons (30ml) Chinkiang vinegar (see note)
• 1 tablespoon Shaoxing wine (15ml)
• 2 teaspoons (10ml) light soy sauce (see note)
• 1/2 teaspoon cornstarch (about 2g)
• Water or homemade or store-bought low-sodium chicken stock, as needed
• For the Stir-Fry:
• 3 tablespoons vegetable oil (45ml)
• 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
• 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
• 4 medium cloves garlic, thinly sliced
• 1-inch knob ginger, peeled and cut into fine matchsticks or grated
• 6 scallions, white and pale green parts only, cut into 1/2-inch pieces
• 3/4 cup roasted peanuts (about 5 ounces; 150g)

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