Kung Pao Chicken

Instructions

1. 01

   In a large bowl, mix chicken, egg white, 2 teaspoons cornstarch, 1 teaspoon wine, and 1 teaspoon soy sauce. Cover with plastic wrap and let sit at room temperature until ready to use, or refrigerate up to 2 hours.

2. 02

   In a small bowl, combine granulated sugar, vinegar, dark soy sauce, if using, salt, MSG, and remaining 3 teaspoons wine and 3 teaspoons soy sauce; set sauce aside.

3. 03

   In a wok or large cast-iron skillet over medium-high heat, heat 3 tablespoons oil until shimmering. Cook chicken mixture, stirring often, until lightly browned and cooked through, 4 to 5 minutes. Transfer chicken to a plate along with any accumulated juices. Wipe out wok.

4. 04

   In wok over low heat, heat remaining 1 tablespoon oil. Cook dried chiles and peppercorns, stirring frequently, until very fragrant and chiles are slightly darkened in color, about 2 minutes.

5. 05

   Increase heat to medium. Add ginger and garlic and cook, tossing constantly, until fragrant, about 1 minute. Add white and pale green scallion parts and fresh chiles and cook, tossing constantly, until vegetables slightly blister but aren’t tender, 1 to 2 minutes.

6. 06

   Add peanuts and cook, tossing, until heated through, about 1 minute. Add reserved sauce and return chicken to wok. Increase heat to medium-high and bring sauce to a heavy simmer. Cook, stirring frequently, until slightly reduced, about 2 minutes.

7. 07

   In a small bowl, combine 1 tablespoon water and remaining 1 ½ teaspoons cornstarch. Gradually add to sauce until desired consistency is reached.

8. 08

   Serve chicken with rice alongside. Top with dark scallion parts.<br/>