Foodie Indian

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup roasted peanuts
• 2-3 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns (optional, for added heat and flavor)
• 3-4 dried red chili peppers (adjust according to your spice preference)
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 green onions, sliced (white parts and green parts separated)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (for color, you can use regular soy sauce if dark soy sauce is unavailable)
• 1 tablespoon Chinese black vinegar (or rice vinegar)
• 1 tablespoon hoisin sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening the sauce)
• Steamed rice, for serving

Instructions:

1. In a small bowl, mix the soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, Shaoxing wine, sugar, and the cornstarch-water mixture to create the sauce. Set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns (if using) and dried red chili peppers, and stir-fry for a minute to release their flavors.
3. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another minute until fragrant.
4. Add the chicken pieces to the wok and cook until they are lightly browned and cooked through.
5. Pour the prepared sauce over the chicken and mix well to coat. Let the sauce simmer for a minute or two until it thickens and coats the chicken evenly.
6. Add the roasted peanuts and toss them with the chicken and sauce.
7. Garnish with the green parts of the sliced green onions.
8. Serve the Kung Pao Chicken hot over steamed rice.

Enjoy your homemade Kung Pao Chicken! Adjust the spice level according to your taste by adding or reducing the amount of chili peppers.