- Cut chicken into 1/2-inch pieces and add to a mixing bowl. To the bowl, add 2 tablespoons of soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon corn starch, salt, and pepper. Mix and let chicken marinate for at least 15 minutes.
- Cut the whites of the green onion into ½-inch pieces, peel and cut ginger into ½-inch pieces, and cut garlic cloves into quarters.
- In a small mixing bowl add 1½ tablespoon soy sauce, Chinese black vinegar, 1 tablespoon Shaoxing wine, sugar, ½ tablespoon corn starch, and mix.
- On high heat in a wok or deep frying pan add 2 tablespoon avocado oil. Once pan is ripping hot add chicken and cook on first side for 2-3 minutes. Then flip and stir fry for 60 seconds. Remove chicken once it is cooked 90% of the way.
- Add 1 tablespoon avocado oil into pan and toss in dried chilies and peppercorns. Stir fry for 30-45 seconds, then add garlic and ginger and continue to stir fry until aromatic.
- Add in peanuts and whites of green onion, stir fry until peanuts develop a little color and then add back in the chicken and your sauce. Stir fry until sauce is thick.
- Add your Kung Pao chicken to a bowl and top with thinly sliced green onion.
Recipe created in partnership with Jordan at @farnumgrindtime.
