Gong Bao Ji Ding (Gong Bao Chicken)

• To tenderize the meat:
• 2 chicken thighs, deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more)
• 1/2 teaspoon beaten egg
• 2 teaspoons cornstarch
• 1 pinch salt
• 1 teaspoon Chinese cooking wine
• To stir-fry:
• 2 teaspoons dark soy sauce
• 2 teaspoons brown sugar
• 1 tablespoon Chinese dark vinegar
• 1 tablespoon cornstarch
• 6 tablespoons water or stock
• 1 handful of peanuts (generous amount)
• 2 green onions, chopped into 1-inch lengths
• 4 garlic cloves, skin removed, smashed and chopped
• 6 slices of ginger
• 8 red dried chiles, chopped
• 4 teaspoons Szechuan peppercorns
• 1/2 cup vegetable oil

1. Mix together the marinade with the meat; set aside while preparing the rest. *You can store this in the fridge for the day.)
2. Mix the liquid ingredients, brown sugar and corn starch and set aside to use as the sauce for stir-frying. Heat up wok with vegetable oil until shimmering and hot, about 120u0b0 C.
3. Dip half of the meat into the oil and move around until half-cooked, around 2 minutes; remove with slotted spoon and drain from oil. Repeat for the other half.
4. Drain off all but 2 tbsp of oil in heated wok, throw in chiles, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1-2 min.
5. Add chicken cubes, stir-fry for about 3 minutes, or until chicken is cooked.
6. Pour on reserved sauce and simmer until the dish thickens, about 3 minutes.
7. Garnish with ground Sichuan peppercorn; serve with rice.

chicken thighs, beaten egg, cornstarch, salt, chinese cooking wine, soy sauce, brown sugar, vinegar, cornstarch, water, handful of peanuts, green onions, garlic, ginger, chiles, szechuan peppercorns, vegetable oil

Taken from food52.com/recipes/9331-gong-bao-ji-ding-gong-bao-chicken (may not work)