Kung Pao Chicken

• FOR THE MARINADE
• 680 g skinless boneless chicken thighs or breasts, cut into ¾-inch cubes
• 23 ml soy sauce, ideally dark
• 5 ml dry sherry or Shaoxing wine
• 2 g sugar
• 2 g sesame oil
• 3 g cornstarch
• 3 ml kosher salt
• 1 ml ground black pepper
• FOR THE SAUCE
• 15 ml hoisin sauce
• 30 ml soy sauce, ideally dark
• 15 ml dry sherry or Shaoxing wine
• 19 g sugar
• 15 ml rice vinegar
• 5 g sesame oil
• 5 g cornstarch
• 45 ml water or chicken stock
• FOR COOKING
• 30 ml oil
• 2 bell peppers (1 red and 1 green), diced into ½-inch (1.25 cm) pieces
• 2 celery stalks, halved lengthwise and chopped into ½-inch (1.25 cm) pieces
• 4 green onions, thinly sliced
• 3 garlic cloves, pressed
• 1-inch (2.5 cm) piece of ginger, shredded or minced
• 1–4 small red chiles, optional
• 3 ml red pepper flakes, or to taste
• 85 g roasted peanuts or cashews

Mga Tagubilin

1. Chicken

   1

   For the chicken: combine all ingredients well and let the chicken sit and marinate for 20 minutes or so until you prepare the rest.

2. Sauce

   2

   For the sauce: combine all the ingredients well in a bowl and set aside.

3. Cooking

   3

   Heat 1 tbsp (15ml) oil in a heavy-bottomed pan or a wok over high heat. In a single layer, add the chicken and cook for about 1.5–2 minutes per side until browned in spots. The centre can still be a bit raw as you will finish cooking it in the sauce. Do this process in batches if necessary, so that the chicken is in a single layer in your pan (having said that, a large 12-inch [30cm] pan should accommodate this amount of chicken all at once). Transfer to a plate and set aside.

4. 4

   Add the remaining 1 tbsp (15ml) of oil and heat over high heat. Add the peppers and celery. Cook for 3–4 minutes until browned in spots. Add the peanuts and toss to incorporate. Make a little well in the middle and add the garlic, ginger, green onions, red pepper flakes, and chiles and cook for under 30 seconds, until fragrant.

5. 5

   Add the chicken to the pan and stir in the sauce. Cook, stirring and tossing, for another minute or two, until everything is combined, the sauce is thickened, and the chicken is cooked through. Serve on top of rice garnished with more green onions, if desired.