Kung Pao Chicken

For whatever reason, there is no delivery Chinese where I live.  So time to take matters into my own hands.

I recommend making this before you go out and then scarfing it when you get home.  But ymmv.

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Chicken w/ Marinade

•  1 lb chicken cut into cubes (I like boneless skinless thighs, you might not like flavor and prefer chicken breasts)
• 1/2 tsp kosher salt
• 1/4 tsp white peppr
• 1 tsp soy sauce
• 1 tsp dry sherry
• 1/2 tsp sugar
• 1 tsp roasted sesame oil
• 1/2 tsp cornstarch

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Stir Fry Sauce

• 2 tbs soy
• 1 tbs sherry
• 2 tbs rice vinegar
• 1/4 cup chicken stock
• 1 tbs sugar
• 1 tbs roasted sesame oil
• 1 tbs cornstarch

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Stir Fry Stuff

• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 carrot sliced on the bias
• 2 scallions sliced
• 1/2 cup roasted peanuts
• 1 tbs minced garlic
• 1 tbs minced ginger
• 10 red Chinese peppers (Japones)
• Cooked white rice

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Notes and Props

I looked at several cookbooks and a bunch of online recipes and they all seemed about the same.  So i started with Kenji Lopez Alt’s (cause he’s the man).  I subbed carrot for celery because yuck.  I also found Kenji’s not to have enough sauce and too much sherry.  I adjusted this recipe for the next time i make it.  I also didn’t have my wok hot enough.  That won’t happen again.

Here’s a link to the original