Kung Pao Chicken

• 20 ounces chicken fillets, cut into 1/2 inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons shaoxing wine
• 4 tablespoons peanut oil
• 10 small dried red chilies
• 2 inches piece ginger, cut into thin strips
• 1 tablespoon brown sugar
• 1/2 cup roasted unsalted peanuts
• 2 tablespoons light soy sauce
• 1 tablespoon black vinegar
• szechuan salt and pepper

1. Combine chicken with cornstarch and wine in a bowl. Cover, place in refrigerator and leave to marinate for one hour.
2. Place 2 tbs oil and chiles in a cold wok and THEN turn the heat to low. Cook for about 1 1/2 minutes or until chiles begin to darken slightly. Using a slotted spoon, immediately remove chiles and drain on kitchen paper towel.
3. Leaving the chile-infused oil in the wok, turn heat up to high and stir-fry half of the chicken cubes for 3 minutes.
4. Remove with slotted spoon. Add the rest of the oil to the wok with the remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with the ginger and reserved chiles and stir-fry for 30 seconds.
5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for another 30 seconds. Serve immediately with Szechuan salt and pepper.

chicken, cornstarch, shaoxing wine, peanut oil, red chilies, ginger, brown sugar, peanuts, soy sauce, black vinegar, salt

Taken from www.food.com/recipe/kung-pao-chicken-365594 (may not work)