The BEST Chinese Stir Fry: Kung Pao Chicken Recipe - Sichuan 宫保鸡丁 | Strictly Dumpling

Here's a recipe for the BEST Sichuan Kung Pao Chicken Ever! 宫保鸡丁

INGREDIENTS:
Marinade
1 tablespoon dark soy sauce: http://amzn.to/1PMrZhW
2 teaspoons Chinese rice wine or dry sherry
1 teaspoons cornstarch/water mixture
1 pound boneless, skinless, chicken breasts or thighs, cut into .5 to 1-inch cubes

Ingredients (for the stir-fry):
2 tablespoon vegetable oil
1 tsp Chinese rice wine
10 dried red chilies: http://amzn.to/1S07gFX
3 scallions, white and green parts separated, thinly sliced
5 garlic cloves sliced
1 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts
1 Tbsp. Sichuan Peppercorns: http://amzn.to/1W8kKFh
1 Tbsp. ginger

Sauce
1 tablespoon Chinese black vinegar: http://amzn.to/1LVHEJj
1 teaspoon light soy sauce: Buy at any supermarket
1 teaspoon sesame oil: http://amzn.to/1MNd1lL
2 teaspoons sugar
1 teaspoon cornstarch/water mixture

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