Kung Pao Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp black vinegar (or rice vinegar)
• 1 tbsp hoisin sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp peanut oil (or other high smoke point oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 10-12 whole dried red chilies
• 1 tsp Sichuan peppercorns
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 0.5 cup roasted unsalted peanuts
• 3 stalks green onions, sliced

Instructions

1. Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tsp sesame oil. Mix well and set aside to marinate for at least 15 minutes.
2. In a separate small bowl, whisk together all 'Kung Pao Sauce' ingredients until smooth. Set aside.
3. Heat 1 tbsp peanut oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
4. Add the remaining 1 tbsp peanut oil to the wok. Add minced garlic, grated ginger, dried red chilies, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
5. Add the diced red bell pepper and zucchini to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
6. Return the cooked chicken to the wok. Pour in the prepared Kung Pao sauce and stir quickly to coat all ingredients. The sauce will thicken rapidly.
7. Stir in the roasted peanuts. Cook for another minute until everything is well combined and heated through.
8. Garnish with sliced green onions and serve immediately with steamed white rice.

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