Kung Pao Chicken

INGREDIENTS

28 oz

boneless/skinless chicken breast (cut into 1 inch cubes)

1 tbsp

shaoxing wine (or dry sherry)

1 tbsp

light soy sauce

2 tsp

baking soda

1 tsp

cornstarch / corn flour

1/2 cup

low-sodium chicken stock ((or broth) -- water can be used)

5 tbsp

light soy sauce

2 tbsp

Chinese black vinegar ((or substitute good-quality balsamic vinegar))

2 tbsp

Chinese Shaoxing wine ((or dry sherry))

2 tsp

dark soy sauce

2 tsp

hoisin sauce

2 tbsp

sugar

1 tsp

cornstarch / corn flour

4 tbsp

cooking oil (divided)

1 1/2 tbsp

garlic ((4-6 cloves))

1 tbsp

ginger

1/2

red bell pepper (capsicum) (seeded and diced)

1/2

green bell pepper (capsicum) (seeded and diced)

dried chilies (cut into ½-inch pieces (adjust to taste))

1 tbsp

Sichuan peppercorns (lightly toasted and ground)

green onion / scallion stems (cut into 1-inch pieces)

1/2 cup

roasted/unsalted peanuts

2 tsp

sesame oil (optional)