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Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: 1 tablespoon soy sauce; 2 teaspoons Chinese rice wine or dry sherry; 1 1/2 teaspoons cornstarch; 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes; 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar; 1 teaspoon soy sauce; 1 teaspoon hoisin sauce; 1 teaspoon sesame oil; 2 teaspoons sugar; 1 teaspoon cornstarch; 1/2 teaspoon ground Sichuan pepper; 2 tablespoons peanut or vegetable oil; 8 to 10 dried red chilies; 3 scallions, white and green parts separated, thinly sliced; 2 garlic cloves, minced; 1 teaspoon minced or grated fresh ginger; 1/4 cup unsalted dry-roasted peanuts; 1 tablespoon soy sauce2 teaspoons Chinese rice wine or dry sherry1 1/2 teaspoons cornstarch; 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar1 teaspoon soy sauce1 teaspoon hoisin sauce1 teaspoon sesame oil2 teaspoons sugar1 teaspoon cornstarch1/2 teaspoon ground Sichuan pepper; 2 tablespoons peanut or vegetable oil8 to 10 dried red chilies3 scallions, white and green parts separated, thinly sliced2 garlic cloves, minced1 teaspoon minced or grated fresh ginger1/4 cup unsalted dry-roasted peanuts

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1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
1/4 cup unsalted dry-roasted peanuts
1 tablespoon soy sauce2 teaspoons Chinese rice wine or dry sherry1 1/2 teaspoons cornstarch
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar1 teaspoon soy sauce1 teaspoon hoisin sauce1 teaspoon sesame oil2 teaspoons sugar1 teaspoon cornstarch1/2 teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil8 to 10 dried red chilies3 scallions, white and green parts separated, thinly sliced2 garlic cloves, minced1 teaspoon minced or grated fresh ginger1/4 cup unsalted dry-roasted peanuts