Kung Pao Chicken
- 1 pound boneless, skinless chicken thighs, diced into small pieces
- 1 tablespoon balsamic vinegar
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
½ teaspoon ground peppercorns or chili flakes
- 2 tablespoons peanut oil
- 8 to 10 Chinese chilies, dry, whole
- 3 scallions, chopped
- 2 cloves of garlic, minced
½ cup unsalted roasted peanuts
- 1 tablespoon soy sauce, and 1 teaspoon soy sauce, (divided)
- 2 teaspoons rice wine
- 3 teaspoons cornstarch (divided)
- In a medium bowl, mix 1 tablespoon of the soy sauce, rice wine, and 2 teaspoons of the cornstarch.
- Add chicken thighs and stir to coat. Let chicken sit for 10 minutes.
- In another bowl, mix balsamic vinegar, remaining 1 teaspoon of soy sauce, hoisin sauce, sesame oil, remaining 1 teaspoon of cornstarch, and ground peppercorns, set aside.
Heat the Wok to 425°F. A drop of water should sizzle on contact. Add the peanut oil and coat the Wok.
- Add red chilies and stir-fry for 20 seconds.
- Add chicken and stir-fry until light brown, about 3 minutes.
- Add scallions and garlic and stir-fry for 1 minute.
- Pour the sauce mixture in, toss and coat the chicken, and then remove from heat. Serve.