Real Deal Kung Pao Chicken Recipe

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into 1/2 to 3/4-inch pieces
• 2 tablespoons soy sauce, divided
• 2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)
• 1 tbsp cornstarch, divided
• 1/3 cup peanut oil
• 1 to 2 tablespoons Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided (see note)
• 3 scallions, whites finely minced, and greens finely sliced, reserved separately
• 1/2 cup fried fresh peanuts or roasted unsalted peanuts
• 2 cloves minced garlic (about 4 teaspoons)
• 1 tablespoon minced fresh ginger
• 1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)
• 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
• 2 teaspoons sugar
• 12 hot Chinese dry chile peppers, seeded
• 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)

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