Kung Pao Chicken

1. Marinate the Chicken

In a bowl, toss the chicken chunks with 1 tablespoon of soy sauce, a teaspoon of cornstarch, and a sprinkle of salt and pepper. Let sit while preparing the sauce.

2. Prepare the Sauce

Whisk together the Chinkiang vinegar, sugar, the remaining 2 tablespoons of soy sauce, and a teaspoon of cornstarch in a small bowl.

3. Fry the Chiles

Heat neutral oil in a wok or large nonstick skillet, and add the dried red chiles until they start to sizzle, about 15 seconds.

4. Sear the Chicken

Add the marinated chicken to the wok and cook undisturbed for 3 to 5 minutes until a dark golden crust forms, then flip and cook for another 1 to 2 minutes until almost no pink is left.

5. Combine and Glaze

Pour the sauce over the chicken in the wok, stir together and let the sauce thicken into a glaze that clings to the chicken.