Forget About Takeout And Make This Kung Pao Chicken Instead!

Cut boneless, skinless chicken breast into half-inch cubes.

In a bowl, combine the chicken with soy sauce, Shaoxing wine, white pepper, neutral oil, and cornstarch. Mix well.

Cover the bowl with plastic wrap and marinate in the fridge for about 20 minutes.

Cut the dried chilis into bite-sized pieces, removing the seeds if you prefer less spice.

Smash and finely chop the garlic cloves.

Grate a small knob of ginger to get about 2 teaspoons.

Cut the green onions into half-inch pieces.

Cut the green and red bell peppers into small, bite-sized pieces.

In a small container, combine all sauce ingredients and mix well.

In a large wok, heat oil over medium heat and stir-fry the peanuts for 2-3 minutes until dark golden brown. Remove and set aside.

In the same wok over high heat, add the marinated chicken and cook for about 1 minute until the bottom is golden brown. Flip and cook for another 2-3 minutes until fully cooked. Remove from the wok and set aside.

In the same wok, add a tablespoon of oil over medium heat. Add the dried chilis and stir for 30 seconds, then add the garlic and ginger and sauté for another 30 seconds.

Increase the heat to high, add the cooked chicken back to the wok, and pour in the sauce. Stir-fry vigorously for about 30 seconds until the sauce thickens.

Add the bell peppers, green onions, and roasted peanuts. Toss everything together for about 1 minute.

Turn off the heat, add the Sichuan peppercorn oil, and give it a final mix. Serve with hot rice.