Kung Pao Chicken

Ingredients

• 3 tablespoons low sodium soy sauce
• 4 teaspoons Chinese rice wine
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 to 1 1/2 pounds boneless skinless, chicken thigh meat, cut into 1 to 1 1/2-inch cubes
• For the kung pao chicken sauce:
• 2 tablespoons good-quality balsamic vinegar
• 2 tablespoons low sodium soy sauce
• 1 to 2 heaping tablespoons Korean hot pepper paste; 2 tablespoons will make this very spicy
• 1 heaping tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons honey or to taste
• 1 teaspoon cornstarch
• 1 teaspoon ground Sichuan pepper
• For the kung pao chicken:
• 1 1/2 teaspoons vegetable oil
• 8 to 10 dried red chilies
• 3 scallions diced fine
• 1/2 green bell pepper chopped into 3/4 inch pieces
• 1/2 red bell pepper chopped into 3/4 inch pieces
• 2 to 3 garlic cloves minced
• 1 heaping teaspoon freshly grated ginger
• 1/3 cup unsalted dry-roasted peanuts for garnish

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