Kong Bao Ji Ding- Saveur

• 1 tbsp. cornstarch
• 4 tbsp. soy sauce
• 1 lb. boneless, skinless chicken breasts, cubed
• 3 tbsp. shaoxing (Chinese rice wine)
• 2 tbsp. sugar
• 3 tbsp. chicken stock
• 4 tsp. chiangang (Chinese black vinegar) or balsamic vinegar
• 1 tbsp. Asian sesame oil
• 2 tsp. Chinese dark soy sauce
• 3 tbsp. peanut oil
• 12 dried hot red chiles, stemmed, halved crosswise, and seeded
• 5 scallions, white part only, thickly sliced crosswise
• 1 large clove garlic, peeled, ends trimmed off, and thinly sliced
• 1/2" piece ginger, peeled and minced
• 1/2 cup shelled raw skinless peanuts

1. Mix together cornstarch and 1 tbsp. of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 tbsp. soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.
2. 2. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.
3. ** NOTE: I add the chicken then the chilies, first. Once that's browned, then add the scallions, garlic and ginger. Stir fry for 30 secs, then add the sauce and peanuts.

cornstarch, soy sauce, chicken breasts, sugar, chicken stock, vinegar, asian sesame oil, chinese dark soy sauce, peanut oil, red chiles, scallions, clove garlic, ginger, peanuts

Taken from www.epicurious.com/recipes/member/views/kong-bao-ji-ding-saveur-52798881 (may not work)