Chinese Dong'An Chicken

• 1 (2 pound) whole chicken
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 6 tablespoons peanut oil
• 1 1/2 tablespoons grated fresh ginger
• 2 teaspoons finely chopped dried chile peppers
• 3 tablespoons vinegar
• 1 1/2 tablespoons rice wine
• 20 Szechuan peppercorns, crushed
• salt to taste
• 2 spring onions, chopped, or more to taste
• 1/8 teaspoon monosodium glutamate (MSG)
• 2 teaspoons sesame oil

1. Place chicken in a stockpot with water to cover; bring to a boil and cook until juices run clear, at least 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken; set aside to cool. Reserve 1/2 cup of the cooking liquid.
2. Remove chicken meat from bone; cut meat into 1/2-inch by 2-inch strips. Mix cornstarch and cold water together in a small bowl. Toss meat in 1/2 of the cornstarch mixture.
3. Heat peanut oil in a wok or large skillet over high heat. Add chicken mixture, ginger, and chiles; cook and stir until fragrant, 2 to 3 minutes. Add reserved cooking liquid, vinegar, rice wine, peppercorns, and salt. Return to boil; cook and stir until mixture is almost dry, about 3 minutes. Stir in spring onions, monosodium glutamate, and remaining cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more. Drizzle with sesame oil.

chicken, cornstarch, cold water, peanut oil, ginger, chile peppers, vinegar, rice wine, szechuan, salt, spring onions, glutamate, sesame oil

Taken from www.allrecipes.com/recipe/246186/chinese-dongan-chicken/ (may not work)