Kung Pao Chicken

Ingredients

Serves 4-6

For the quick marinade

• 1½ lb of boneless/skinless chicken thighs cut into small cubes
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch / corn flour

For the sauce

• ½ cup chicken broth or water
• 6 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar (or substitute balsamic vinegar)
• 2 tablespoon Chinese Shaoxing wine (or dry sherry)
• 1 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tsp chili garlic sauce like sambal oelek or Sriracha
• 2 tablespoons sugar
• 1½ teaspoons cornstarch

For the stir fry

• 4 tablespoons cooking oil divided
• 1 tablespoon Sichuan peppercorns, lightly toasted and ground (if available)
• 6 cloves of garlic minced or grated
• 1 inch piece of ginger, grated
• 1 small red bell pepper, seeded and diced
• 1 small green bell pepper, seeded and diced
• 8-10 dried chilies cut into ½-inch pieces (I would halve the amount for a milder flavour)
• 4 green onions / scallion stems cut into 1-inch pieces
• ½ cup Texas roasted and salted Peanuts, shells removed (plus more for serving)
• 2 teaspoons sesame oil optional
• Rice or noodles to serve