Kung Pao Chicken

cafedelites.com

Zach Shields

subheading: Chicken:

28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes

1 tablespoon shaoxing wine or dry sherry

1 tablespoon light soy sauce

2 teaspoons baking soda

1 teaspoon cornstarch / corn flour

subheading: Sauce:

½ cup low-sodium chicken stock (or broth) -- water can be used

5 tablespoons light soy sauce

2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)

2 tablespoon Chinese Shaoxing wine (or dry sherry)

2 teaspoon dark soy sauce

2 teaspoons hoisin sauce

2 tablespoons sugar

1 teaspoon cornstarch / corn flour

subheading: Stir Fry:

4 tablespoons cooking oil divided

1 ½ tablespoons garlic (4 to 6 cloves)

1 tablespoon ginger

½ red bell pepper (capsicum) seeded and diced

½ green bell pepper (capsicum) seeded and diced

8 to 10 dried chilies cut into ½-inch pieces (adjust to taste)

1 tablespoon Sichuan peppercorns lightly toasted and ground

4 green onion / scallion stems cut into 1-inch pieces

½ cup roasted/unsalted peanuts

2 teaspoons sesame oil optional

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