Slow Cooker Kung Pao Chicken Recipe

• 3 tablespoons Shaoxing wine or dry sherry
• 3 tablespoons soy sauce
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon sesame oil
• 1 tablespoon *granulated sugar
• 1 tablespoon Sichuan fermented chili bean paste
• 1 cup chicken broth
• 3 tablespoons canola or vegetable oil
• 2 cups leeks, white and light green parts only, sliced in approximately 1/4-inch pieces
• 2 cups 1/2-inch diced white onion
• 1 tablespoon Sichuan peppercorns
• 2 pounds skinless and boneless chicken thighs, cut into 1/2-inch squares
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons minced fresh ginger
• 4 large cloves garlic, minced
• 1/2 cup scallions, sliced in 1/4-inch pieces, white parts only (reserved the green part for garnishing)
• 3 tablespoons cornstarch
• 3 tablespoons water
• 12 Sichuan dried chile peppers, seeded
• 1/2 cup raw shelled peanuts
• The reserved green parts of the scallions, sliced thin

1. Whisk together all the sauce ingredients in a medium bowl and set aside.
2. To make the chicken, heat 2 tablespoons of the oil in a large saute or wok pan over high heat.
3. When the oil is hot, add the leek and onion and saute for about 5 minutes.
4. Add the Sichuan peppercorns and cook until fragrant, about 1 minute.
5. Sprinkle the chicken pieces with salt and black pepper and add to the saute pan until the chicken is lightly cooked, about 6 to 8 minutes.
6. Add the ginger, garlic,and scallions and cook 2 minutes.
7. Transfer the mixture to the crock of a slow cooker, then add the sauce and mix until everythings combined.
8. Cover and set the slow cooker to low and cook for 3 1/2 hours.
9. In a small bowl, mix the cornstarch and water to make a slurry.
10. Add this slurry to the slow cooker, stirring to combine.
11. Cover and cook for another 30 minutes.
12. Meanwhile, heat the remaining 1 tablespoon of oil in a medium saute pan over high heat.
13. Add the dried chiles and peanuts and cook, stirring frequently, until the chiles are softened but still crisp and the peanuts are lightly toasted, about 3 to 5 minutes.
14. When the chicken is done, add the chile-peanut mixture to the slow cooker and stir gently.
15. Serve immediately with steamed rice, sprinkled with the scallions.

shaoxing wine, soy sauce, white vinegar, sesame oil, sugar, chili bean paste, chicken broth, vegetable oil, leeks, white onion, peppercorns, chicken thighs, kosher salt, freshly ground black pepper, fresh ginger, garlic, scallions, cornstarch, water, chile peppers, peanuts, scallions

Taken from www.chowhound.com/recipes/kung-pao-chicken-31742 (may not work)