Kung Pao Chicken



1 tbsp soy sauce
2 tsp dry sherry
1 1/2 tsp cornstarch
1 lb boneless, skinless chicken thighs, chunked


1 tbsp balsamic vinegar
1 tsp soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
2 tsp sugar
1 tsp cornstarch
1/2 tsp ground sichuan pepper
2 tbsp vegetable oil
8 dried chilies
4 green onions, thin sliced, separating green and white parts
2 garlic cloves, minced
1 tsp grated ginger
1/4 cup unsalted dry roasted peanuts


Whisk marinade ingredients until cornstarch is dissolved. Add chicken and stir to coat. Marinade at room temperature for 10 minutes.

Combine vinegar, soy sauce, hoisin, sesame oil, sugar, cornstarch, and sichuan pepper. Mix until cornstarch and sugar is dissolved.

Heat up wok until a bead of water sizzles and evaporates. Add oil and add the dry chilies, stir frying for 30 seconds. Add chicken and stir fry until no longer pink. Add the white part of the green onions, garlic, and ginger. Fry for about 30 seconds or until fragrant and add the sauce. Mix to coat and add peanuts to fry for an additional 1-2 minutes. Sprinkle with green onions and serve.

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