Kung Pao Chicken

Ingredients

• •Chicken thigh
• •Peanuts
• •Dried red chilies
• •Sichuan peppercorns
• •Garlic
• •Ginger
• •Scallions
• •Soy sauce

Steps

1. 1Cut boneless skinless chicken thigh into bite-sized cubes and toss with soy sauce, rice wine, and cornstarch, then let it marinate for about 15 minutes.
2. 2Whisk together a sauce of soy sauce, black vinegar, sugar, and a little more cornstarch in a small bowl and set aside.
3. 3Heat oil in a wok over high heat until it starts to shimmer, then add dried red chilies and Sichuan peppercorns and stir-fry for about 30 seconds until fragrant but not blackened.
4. 4Add the marinated chicken in a single layer and let it sear undisturbed for a minute before stirring, cooking for about 3 minutes until browned and nearly cooked through.
5. 5Add minced garlic, ginger, and the white parts of the scallions and stir-fry for 30 seconds until aromatic.
6. 6Pour in the prepared sauce and toss everything constantly for about a minute until it thickens and glazes the chicken evenly.
7. 7Stir in roasted peanuts and the green scallion tops and toss for a final 30 seconds.
8. 8Serve immediately over steamed rice while the chicken is still glossy and hot.