Kung Pao Chicken

In '300 Best Stir-Fry Recipes' by Nancie McDermott

• Ready In: 50 mins
• Serves: 4

Ingredients

• Marinade

• 1  tablespoon soy sauce
• 1  tablespoon dry sherry or 1  tablespoon  shaoxing rice wine
• 1  tablespoon cornstarch
• 1  teaspoon  vegetable oil
• 12  ounces boneless skinless chicken breasts, cut into 1-inch chunks

• Sauce

• 1  tablespoon soy sauce
• 1  tablespoon dry sherry or 1  tablespoon  shaoxing rice wine
• 1  tablespoon red wine vinegar or 1  tablespoon  dark chinese-style vinegar
• 1  tablespoon sugar
• 1  teaspoon cornstarch
• 1  teaspoon salt, to taste

• Remaining

• 2  tablespoons  vegetable oil
• 5 -10  small  dried hot red chilies
• 1  teaspoon  finely ground szechwan pepper (optional)
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped  fresh gingerroot
• 14  cups  chopped green onions
• 3⁄4 cup  dry roasted salted peanut
• 1  teaspoon  sesame oil

Directions

1. Marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
2. Add chicken, stirring to coat evenly.
3. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
4. Sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
5. Heat a wok or a large deep skillet over high heat.
6. Add vegetable oil and swirl to coat the pan.
7. Add chilies and peppercorns, if using, and toss well.
8. Add chicken mixture and spread into a single layer.
9. Cook, undisturbed, until edges turn white, about 1 minute.
10. Toss well; add garlic, ginger and green onions.
11. Cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
12. Stir sauce and add to pan.
13. Cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
14. Add peanuts and sesame oil and toss once more.
15. Transfer to a serving plate; serve hot or warm.
16. May serve with hot cooked rice.