Gong Bao Ji Ding (Peanut Chicken)

• 2 boneless skinless chicken breasts, cut into small cubes
• 1 egg white, lightly whisked
• 1/3 cup peanut oil
• 4 dried red chilies, crushed
• 1 teaspoon whole szechuan peppercorns
• 2 tablespoons soy sauce
• 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
• 2 tablespoons water
• 2 tablespoons cornstarch
• 2 tablespoons black vinegar or 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 garlic clove, finely minced
• 5 scallions, sliced lengthwise
• 1 tablespoon peeled ginger, sliced thin
• 1/2 cup unsalted peanuts or 1/2 cup cashews

1. In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
2. Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
3. Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
4. Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
5. Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and saute for about 2 minutes.
6. Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
7. Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.

chicken breasts, egg, peanut oil, red chilies, whole szechuan peppercorns, soy sauce, shaoxing wine, water, cornstarch, black vinegar, sugar, garlic, scallions, ginger, peanuts

Taken from www.food.com/recipe/gong-bao-ji-ding-peanut-chicken-482666 (may not work)