Do It Right: Authentic Kung Pao Chicken

• 1 tablespoon vegetable oil
• 1/2 teaspoon tapioca starch
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
• 3 tablespoons Shaoxing cooking wine
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon tapioca starch
• 1 teaspoon sugar
• 1/2 teaspoon Sichuan peppercorn powder
• 1 cup dried whole red chilies
• 1/2 cup vegetable oil
• 4 very thin slices fresh ginger
• 2 garlic cloves, thinly sliced
• 1/2 cup unsalted dry-roasted peanuts
• 3 scallions, cut into 1/4-inch pieces

1. Combine all the marinade ingredients in a bowl and mix well.
2. Add the chicken and toss thoroughly.
3. Set aside for about 20 minutes.
4. Combine all the ingredients for the sauce in another bowl.
5. Cut the chilies with kitchen shears into 1-inch-long pieces and remove the seeds.
6. Heat the vegetable oil in a wok over high heat until the surface begins to shimmer, about 350F.
7. Add the chicken to the wok and quickly stir-fry for about 1 minute or until the chicken is about three-quarters done.
8. Remove the chicken from the wok and place it in a skimmer set over a bowl to drain off the excess oil.
9. Pour the oil out of the wok, reserving 2 tablespoons, and quickly rinse the bottom of the wok with water, scraping off any residue thats stuck there.
10. Dry the wok and return it to the heat.
11. Return the reserved 2 tablespoons vegetable oil to the wok.
12. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
13. Add the dried chilies and stir-fry for another minute.
14. (The chilies will create a stinging steam as they fry, so make sure your kitchen is well ventilated.)
15. Add the chicken to the wok and stir-fry for about 3 minutes, until cooked through.
16. Be sure to keep stirring so the chicken will be cooked evenly.
17. Pour the sauce into the wok.
18. Continue cooking until the sauce coats the chicken, about 30 seconds.
19. Add the peanuts and scallions and stir-fry for another 30 seconds.

vegetable oil, tapioca starch, salt, ground white pepper, chicken, cooking wine, soy sauce, sesame oil, tapioca, sugar, peppercorn powder, red chilies, vegetable oil, ginger, garlic, peanuts, scallions

Taken from www.foodrepublic.com/recipes/do-it-right-authentic-kung-pao-chicken/ (may not work)