Real Deal Kung Pao Chicken

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into 1/2 to 3/4-inch pieces
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)
  • 1 tablepoon cornstarch, divided
  • 1/3 cup peanut oil
  • 1/4 cup Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided
  • 3 scallions, whites finely minced, and greens finely sliced, reserved separately
  • 1/2 cup fried fresh peanuts or roasted unsalted peanuts
  • 2 cloves minced garlic (about 4 teaspoons)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)
  • 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
  • 2 teaspoons sugar
  • 12 hot Chinese dry chili peppers, seeded
  • 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)

Description

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