Kung Pao Chicken

By: Roti n Rice

Ingredients
8 to 10 dried red chilies
20 oz (560g) boneless, skinless chicken breast, sliced into quarter inch thick
slices
2 tbsp canola oil
1-inch knob ginger, peeled and thinly sliced
1 medium size onion, peeled and cut into wedges
2 cloves garlic, minced
½ tsp ground Szechuan peppercorn
1/3 cup (50g) dry roasted peanuts
3 green onions, finely sliced
1 tsp sesame oil

Marinade:
1 tbsp Shao Hsing rice wine
1 tbsp soy sauce
1/8 tsp pepper

Sauce:
1 tbsp black/balsamic vinegar
1 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sugar
1 tsp corn starch
2 tbsp water

Instructions:
Break dried chilies into half. Shake off seeds and soak in warm water for 20
minutes. Drain and pat dry with paper towels.
Marinade chicken with rice wine, soy sauce, and pepper for 20 minutes.
Combine all sauce ingredients in a small bowl.
Heat up wok or large fry pan. Once wok is heated, add canola oil followed by
ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant,
about 2 minutes.
Add Szechuan peppercorn and marinated chicken and fry for another 3 to 4
minutes.
Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to
get chicken well coated with the sauce.
Finally stir in roasted peanuts, sliced green onions, and sesame oil