Kung Pao Chicken

1. Marinate the Chicken

In a bowl, combine the chicken cubes with water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, Shaoxing wine, fine sea salt, and white pepper powder. Stir well to evenly coat the chicken, then let it marinate for 20 minutes.

2. Roast the Peanuts

Heat 1 teaspoon of neutral oil in a wok over medium heat. Add the peanuts and stir continuously for about 3 minutes, then turn off the heat and let the residual heat roast them for another minute. Set the roasted peanuts aside.

3. Prepare the Sauce

Mix rice vinegar, light soy sauce, 1 teaspoon of cornstarch, sugar, and dark soy sauce in a small bowl.

4. Cook the Chicken

Heat 2 tablespoons of neutral oil in the wok over high heat. Add the marinated chicken and sear for about 30 seconds. Stir-fry for an additional minute until the chicken turns opaque.

5. Cook the Aromatics

Add 1 tablespoon of neutral oil to the wok and stir-fry the garlic, dried red chilies, scallions, ginger, and ground Sichuan peppercorns for 1 to 2 minutes until fragrant.

6. Combine and Serve

Combine the cooked chicken with the aromatics in the wok. Pour in the prepared sauce and stir-fry for about 1 minute, allowing the sauce to thicken and coat the chicken pieces. Finally, toss in the roasted peanuts. Serve immediately.