Kung Pao Chicken

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  Chicken Breast, Boneless Skinless(794g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Chinese cooking wine (Shaoxing)(15g)
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  Soy Sauce, Low Sodium(15g)
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  2 teaspoons baking soda
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  Cornstarch(5g)
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  Low Sodium Chicken Broth(120g)
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  Soy Sauce, Low Sodium(75g)
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  Vinegar, Chinese Black (Chinkiang)(30g)
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  Chinese cooking wine (Shaoxing)(30g)
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  Soy Sauce, Dark(10g)
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  Hoisin sauce(10g)
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  2 tablespoons sugar
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  Cornstarch(5g)
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  Vegetable oil(60g)
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  Garlic(23g)
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  Ginger, Fresh Root(15g)
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  Bell Pepper
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  Bell Pepper
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  Chile De Arbol, Dried
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  Sichuan Peppercorns, Ground(15g)
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  Green Onion (Scallion)
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  Peanuts(120g)
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  Sesame Oil, Toasted(10g)

Instructions

1. 1Cut the chicken breast into bite-sized cubes. In a shallow bowl, combine the chicken with 2 tablespoons of the Shaoxing wine and 1 tablespoon of low sodium soy sauce. Marinate for 10 minutes while you prepare remaining ingredients.
2. 2In a small bowl, whisk together the chicken broth, black vinegar, remaining Shaoxing wine, dark soy sauce, hoisin sauce, and cornstarch until smooth. Set the sauce aside.
3. 3Mince the garlic and ginger. Dice the bell peppers into bite-sized pieces. Crush the dried chile de arbol into small pieces. Have all prepped ingredients within arm's reach of your cooking surface.
4. 4Heat a large wok or skillet over high heat for 1 minute. Add 2 tablespoons of vegetable oil and allow it to shimmer, about 30 seconds. Add the marinated chicken in a single layer and cook for 3–4 minutes, stirring occasionally, until the edges are browned and the chicken is no longer pink in the center. Transfer the chicken to a clean plate.
5. 5Add the remaining 1 tablespoon of vegetable oil to the same wok over high heat. Add the garlic, ginger, diced bell peppers, crushed chile de arbol, and ground Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
6. 6Give the sauce a final stir, then pour it into the wok and bring to a boil while stirring constantly, about 1–2 minutes. The sauce should begin to thicken slightly and turn glossy.
7. 7Return the chicken to the wok and toss until evenly coated in the thickened sauce, about 2 minutes. Stir in the green onions, raw peanuts, and toasted sesame oil, then cook for another 2 minutes to infuse flavors.
8. 8Divide the kung pao chicken evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days. Reheat gently in a wok or skillet over medium heat with a splash of water if needed before serving over rice.