Spicy Sichuan Kung Pao Chicken

The Kung Pao chicken is a classic Sichuan dish originating from Sichuan Province, which is famous for its spicy cuisine. The classic Sichuan Kung Pao chicken is very flavorful.

Ingredients:

1 lb. bone, skinned chicken breasts
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
2 Tbls. soy sauce - divided
1 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water


Directions:

1. Cut chicken breasts into bite-sized cubes. Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for about 30 minutes;

2. Mix 1 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.

3. Add vegetable oil to a wok, add the chicken cubes and cook for 2-3 minutes until golden brown. Get it out from the wok and set aside for later use.

4. Add a little bit more corn oil to the same wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.