Kung Pao Chicken

- 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes - +1 tablespoon Chinese Shaoxing wine (or dry sherry) - +1 tablespoon light soy sauce - +2 teaspoons baking soda - +1 teaspoon cornstarch / corn flour - 1/2 cup low-sodium chicken stock (or broth) -- water can be used (3/13/19-next time water only) - +5 tablespoons light soy sauce - +2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar) (8-8-2020 used 1tbsp balsamic cream) - +2 tablespoon Chinese Shaoxing wine (or dry sherry) - +2 teaspoon dark soy sauce - +2 teaspoons hoisin sauce - +2 tablespoons sugar - +1 teaspoon cornstarch / corn flour - 4 tablespoons cooking oil divided - 1 1/2 tablespoons garlic (4-6 cloves) - +1 tablespoon ginger - +8-10 dried chilies cut into ½-inch pieces (adjust to taste) (a little less spicy next time) - +1/2 red bell pepper (capsicum) seeded and diced - +1/2 green bell pepper (capsicum) seeded and diced - +1 tablespoon Sichuan peppercorns lightly toasted and ground - 4 green onion / scallion stems cut into 1-inch pieces - +1/2 cup roasted/unsalted peanuts (optional) - +2 teaspoons sesame oil (optional) - 2 packs (440g) Golden Wok Thin Noddles (see picture)

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows). 2. Whisk sauce ingredients together until sugar dissolves; set aside. 3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside. 4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute. 5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. 6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes). 7. Stir in green onions, and sesame oil (2tsp). Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together. 8. Add 1 tablespoon of cornstarch slurry if needed to thicken the sauce. 9. Add Golden Wok Noodles and stir thoroughly. 10. Serve immediately!

Imported from Copy Me That export. Original source: https://cafedelites.com/kung-pao-chicken/ Servings: 6 people