Kung Pao Chicken

Borrowed by Mike McCauley with ❤️.

Ingredients

Meat

  • 2 chicken thighs
  • 1 tablespoon dry sherry
  • 2 tablespoons soy sauce
  • 0.5 teaspoons corn starch

Sauce

  • 1 tablespoon dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 0.5 teaspoons corn starch
  • 1 tablespoon honey

Stirfry

  • 6 scallions
  • 0.75 cups peanuts
  • 10 arbol chilis
  • 1 teaspoon sichuan peppercorns
  • 4 cloves garlic, peeled and chopped
  • 1 inch knob ginger, peeled and chopped
  • 2 tablespoons peanut oil

Other

  • Cooked white rice.
  • Beer.

Directions

  1. Cut chicken into 0.5 inch pieces. Coat and let marinate.
  2. Heat up wok as high as it goes.
  3. Add small amount of peanut oil and wait until it starts to smoke.
  4. Add the rest of the peanut oil and the arbols/sichuan peppercorns.
  5. Only let the chilis and peppercorns heat for 5 seconds or so before adding in the chicken.
  6. Keep the pan moving because it will be very hot.
  7. After chicken is mostly cooked on the outside, add in garlic and ginger.
  8. About 10 seconds later add in scallions and peanuts.
  9. Add in sauce and reduce to desired thickness. If too thick add water 1 tablespoon at a time.
  10. Serve over white rice.