FoodHopp

Name: Authentic Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Yield: 3
Cuisine: China
Ingredients: *For the Chicken Marinade:**; 1 lb (450g) boneless, skinless chicken thighs, cut into 1/2-inch cubes; 1 tablespoon light soy sauce; 1 teaspoon Shaoxing wine; 1 teaspoon cornstarch; 1/4 teaspoon white pepper; *For the Stir-Fry Sauce:**; 2 tablespoons Chinkiang black vinegar; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce (for color); 1 tablespoon Shaoxing wine; 1 tablespoon sugar; 1 teaspoon cornstarch; 2 tablespoons water; *For the Stir-Fry:**; 3 tablespoons peanut oil or vegetable oil, divided; 10-12 dried red chilies (preferably Sichuan Facing Heaven chilies), cut into 1-inch pieces (remove seeds for less heat); 1 teaspoon Sichuan peppercorns; 3 cloves garlic, minced; 1-inch piece ginger, minced; 3 scallions, white parts cut into 1/2-inch pieces, green parts sliced for garnish; 1/2 cup unsalted roasted peanuts; 1/2 red bell pepper, cut into 1/2-inch dice (optional, for color and texture); 1/2 cup diced water chestnuts or celery (optional, for crunch)