Selena'S Kong Bao Chicken

• Marinade:
• 1/4 cup cornstarch
• 3 tablespoons rice wine
• 2 tablespoons soy sauce
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 2 teaspoons finely chopped fresh ginger root
• 6 dried red chile peppers
• Kung Bao Sauce
• 1/4 cup rice wine
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 1/4 cup white sugar
• 2 tablespoons water
• 2 tablespoons vinegar
• 2 teaspoons Asian (toasted) sesame oil
• 1/2 cup peanuts
• 4 green onions, cut into 1-inch pieces

1. Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2. Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3. Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4. Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

marinade, cornstarch, rice wine, soy sauce, skinless, vegetable oil, garlic, fresh ginger root, red chile peppers, bao sauce, rice wine, soy sauce, cornstarch, white sugar, water, vinegar, asian, peanuts, green onions

Taken from www.allrecipes.com/recipe/232374/selenas-kong-bao-chicken/ (may not work)