Kung Pao Chicken
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Chicken
1 lb chicken thigh, cut into bite size pieces
Sauce
2 tsp cornflour / cornstarch
1 tbsp light soy sauce, Note 2
1½ tbsp dark soy sauce, Note 3
2 tbsp Chinese black vinegar, Note 4
1 tbsp Chinese cooking wine, Note 5
3 tbsp sugar, any
½ tsp sesame oil
⅓ cup water
Stir Fry
2 tbsp peanut oil, or other cooking oil
2 garlic cloves, minced
1 tsp ginger, finely chopped
6 - 10 dried chillies, cut into 2cm/ 3/4″ pieces, most seeds discarded, adjust to taste, Note 7
3 green onions, cut into 2cm/ 3/4″ pieces, white parts separated from green
1½ tsp ground sichuan peppercorns, Note 6, adjust to taste
¾ cup whole peanuts, or 1/2 cup halved, roasted unsalted