Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

• 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
• 1 teaspoon (5ml) Shaoxing wine (see note)
• 2 teaspoons light soy sauce (10ml)
• 2 teaspoons cornstarch (about 5g)
• Large pinch kosher salt
• 1 tablespoon honey (15ml)
• 2 tablespoons (30ml) Chinkiang vinegar (see note)
• 1 tablespoon Shaoxing wine (15ml)
• 2 teaspoons (10ml) light soy sauce (see note)
• 1/2 teaspoon cornstarch (about 2g)
• Water or
• or store-bought low-sodium chicken stock, as needed
• 3 tablespoons vegetable oil (45ml)
• 6 to 12 small dried red chiles (such as arbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
• 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
• 4 medium cloves garlic, thinly sliced
• 1-inch knob ginger, peeled and cut into fine matchsticks or grated
• 6 scallions, white and pale green parts only, cut into 1/2-inch pieces
• 3/4 cup roasted peanuts (about 5 ounces; 150g)

1. Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.
2. Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.
3. Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.
4. Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.
5. Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

chicken breasts, wine, soy sauce, cornstarch, kosher salt, honey, vinegar, shaoxing wine, soy sauce, cornstarch, water, chicken, vegetable oil, red chiles, sichuan, garlic, knob ginger, scallions, peanuts

Taken from www.seriouseats.com/recipes/2017/08/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe.html (may not work)