Kung Pao Chicken

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Ingredients

28 ounces skinless chicken breast (boneless, cut into 1 inch cubes)
1 tablespoon shaoxing wine (or dry sherry)
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch (cornflour)
1/2 cup low-sodium chicken stock (or broth - water can be used)
5 tablespoons light soy sauce
2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tablespoon Chinese Shaoxing wine (or dry sherry)
2 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tablespoons sugar
1 teaspoon cornstarch (cornflour)
4 tablespoons cooking oil (divided)
1 1/2 tablespoons garlic (4-6 cloves)
1 tablespoon ginger
1/2 red bell pepper (seeded and diced)
1/2 green bell pepper (seeded and diced)
8-10 dried chilies (cut into ½-inch pieces (adjust to taste))
1 tablespoon Sichuan peppercorns (lightly toasted and ground)
4 green onion (scallion stems, cut into 1-inch pieces)
1/2 cup roasted unsalted peanuts
2 teaspoons sesame oil (optional)

As published by Cafe Delites.

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