Kung Po Chicken

• 7 tablespoons cold vegetable stock
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon light soy sauce
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon chili sauce
• 2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices
• Salt and ground white pepper
• 1 tablespoon potato flour or cornstarch
• 1 tablespoon peanut oil
• 2 tablespoons Sichuan peppercorns
• 4 dried red chiles
• 1 tablespoon Shaohsing rice wine or dry sherry
• 1 red bell pepper, seeded and cut into chunks
• 2 scallions, chopped into 1-inch lengths
• Handful of dry-roasted cashews

1. For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
2. For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper.
3. Add the potato flour or cornstarch and mix well to coat the chicken pieces.
4. Heat a wok over high heat until it starts to smoke and then add the peanut oil.
5. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes.
6. As the chicken begins to turn opaque, add the rice wine or dry sherry.
7. Cook for an additional 2 minutes, then pour in the sauce.
8. Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes.
9. Add the scallions and cook for 1 minute.
10. Toss in the cashews, then transfer to a serving plate and serve immediately.

cold vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, rice vinegar, chili sauce, chicken breasts, salt, flour, peanut oil, peppercorns, red chiles, shaohsing rice wine, red bell pepper, scallions, handful of dryroasted cashews

Taken from www.foodnetwork.com/recipes/kung-po-chicken.html (may not work)