Kung Pao Madness

• 4 whole Chicken Thighs
• 1/4 cups Sherry
• 3 Tablespoons Cornstarch
• 1/4 cups Vegetable Oil
• 5 whole Dried Kung Pao Peppers
• 2 Tablespoons Minced Fresh Ginger
• 2 Tablespoons Sugar
• 1/2 cups Soy Sauce
• 1/4 cups Peanuts
• 2 whole Green Onions

1. Mix the sherry and cornstarch to make a paste.
2. Coat the chicken in the mixture and set aside.
3. Heat the oil in a large skillet and add the peppers, cook until they start to blacken, about 5 minutes.
4. Add the ginger and let it sizzle for a minute, then add the chicken.
5. Brown chicken on all sides and then cover and let cook for 30 minutes.
6. Add the sugar to the soy sauce and then add the mixture to the pan and let simmer on low until the chicken doesnt have any pink showing in the center, about 15 more minutes.
7. Chop the peanuts and the green onions.
8. When the chicken is fully cooked, put on a serving plate and garnish with the peanuts and green onions.

chicken, sherry, cornstarch, vegetable oil, peppers, fresh ginger, sugar, soy sauce, peanuts, green onions

Taken from tastykitchen.com/recipes/main-courses/kung-pao-madness/ (may not work)