Asian at Home | Kung Pao Chicken (Gong Bao Ji Ding)

The most popular Sichuan dish, Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding). With warm bowl of rice, it is so addictive!!
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♥Tools
Rachel Ray Nonstick 11-inch Wok with Lid
Electronic Knife Sharpener
Silicone Steel Handle Spoon
Wooden Measuring Spoon
♥Cameras
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
♥Kung Pao Chicken Ingredients
For the Chicken
2 boneless/skinless chicken breast, cut into 1/2-inch cubes
1 tsp. dark soy sauce
1 Tbs. shaoxing wine or dry sherry
2 tsp. baking soda
2 tsp. cornstarch
1/2 tsp. white pepper
For the Sauce
1/2 tsp. dark soy sauce
3 Tbs. light soy sauce
2 Tbs. black vinegar
2 Tbs. sugar
1 tsp. cornstarch
1 Tbs. shaoxing wine or dry sherry
1/2 cup chicken stock
For Stir Fry
2 Tbs. cooking oil, divided
4 to 6 cloves garlic, chopped (approximately 2 Tbs.)
1 oz. ginger root, chopped (approximately 2 Tbs.)
10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.)
1 Tbs. Sichuan peppercorns, toasted and lightly grind
4 to 6 green onions, cut into 1/2-inch pieces (approximately 2/3 cup)
1/4 cup roasted/unsalted peanuts (substitute to cashew, almond or you can omit)
1 tsp. sesame oil (optional)