Kung Pao Chicken

Prepare

• Marinate (at least 30 minutes):
  • 1 Tbs — Corn Starch
  • 2 Tbs — Soy Sauce
  • 1 Tbs — Rice Wine (or Dry Sherry, or .5 Tbs Rum)
  • 1 Lb — Chicken Cubes
• Sauce:
  • 1 Tbs — Sugar
  • 1 Tbs — Corn Starch
  • 1 Tbs — Sesame Oil
  • 1 Tbs — Chinese Black Vinegar (or Balsamic Vinegar)
  • 1 Tbs — Soy Sauce
  • 2 Tbs — Molasses
  • ½ tsp — Five Spices
  • 1 tsp — Ground Sichuan Pepper (or Crushed Red Pepper seeds)
• Topping:
  • 3 — Scallions (green part, cut into short pieces)
• Fresh Flavours:
  • 3 — Scallions (white part, cut into disks)
  • 4 — Garlic Cloves (crushed and chopped)
  • 1 Tbs — Ginger (chopped)

Cook In Wok (or fry pan)

1. Fry until peppers darken (about 5 minutes):
   • 2 Tbs — Peanut Oil.
   • ¾ cup — Raw Peanuts (or add pre-cooked peanuts later).
   • 20 — Dried Chili Peppers.
2. Add Marinated Chicken and fry until cooked (about 5 minutes)
3. Add Fresh Flavours and cook for 1 minute
4. Add and cook for 2 minutes:
   • 1 — Diced Red Pepper
   • ¾ cup — Unsalted Roasted Peanuts (if raw peanuts not already used)
   • Sauce

Serve

• Steamed Rice
• Chicken
• Topping