Kung Pao Chicken

  • 6 Each-Chicken Thighs-cut into strips
  • 2 Tablespoons-Corn Oil
  • To Taste-Kosher Salt/Black Pepper
  • To Garnish-Cilantro-chopped
  • To Garnish-Peanuts-chopped

Sauce

  • 1 Tablespoon-Corn Oil
  • 1 Teaspoon-Fresh Ginger-grated
  • 2 Cloves-Garlic-smashed into a paste
  • 2 Tablespoons-Garlic Chill Sauce
  • 2 Tablespoons-White Wine-pinot grigio
  • ½ Teaspoon-Sesame Oil
  • 2 Tablespoons-Brown Sugar
  • 2 Tablespoons-Soy Sauce
  • 1 Tablespoon-Hosin Sauce
  • 1 Tablespoon-Rice Wine Vinegar
  • 2 Each-Green Onions-sliced
  • 1 Tablespoon-Corn Starch
  • ¼ Cup-Water

Directions

  1. Warm a pot over medium-high heat and add oil, swirl to coat and add chicken.
  2. Season with salt/pepper and cook without flipping to slightly char.
  3. Flip chicken pieces and lower heat to medium low heat.
  4. Add oil/ginger/garlic and stir while cooking for 30 seconds.
  5. Add garlic chill sauce/wine/sesame oil/sugar/soy sauce/hosin/vinegar and bring to a simmer.
  6. In a small bowl, combine water/cornstarch to make a slurry.
  7. When sauce comes to a simmer add slurry and stir well until incorporate.
  8. Simmer until sauce slightly thickens, add green onions and toss to coat.
  9. Place on a serving platter, garnish with cilantro/peanuts and serve with rice.