Homemade Kung Pao Chicken Recipe

1-1/2 lbs chicken meat, diced
1 Tbsp white wine
1 Tbsp peanut oil
1 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp white or black ground pepper
1/2 cup water
2 tsps soy sauce
1 tsp white vinegar
1 tsp white wine
2 tsps brown sugar
2 tsps cornstarch
4 small dried hot chilies
1 red bell pepper, cut into strips
1 garlic clove, chopped
1 tsp grated ginger root
2 tsps salted black bean, finely chopped
1/2 cup salted peanuts
2 green onions, cut long thin strips

Put the chicken in a glass bowl along with the next 5 ingredients, tossing to coat the chicken well. Let stand for 15 to 30 minutes to marinade, stirring several times.

In a bowl, whisk together the water, soy sauce, vinegar, wine, sugar, and cornstarch; set aside.

Put a wok over high heat and add an inch of peanut oil. When oil is very hot, add the dried hot chilies and cook, stirring, until the chilies get darker, then scoop out of wok with a strainer or slotted spoon and set aside.

Add red bell pepper to wok and stir fry just until starting to soften, then add in the marinaded chicken and stir-fry until chicken is no longer pink, about 2 to 3 minutes. Now add the garlic, ginger, and salted black bean, and cook stirring for 1 minute, then add the peanuts and chilies, then pour in the wine/vinegar sauce, bring to a boil and let cook only until the sauce has thickened. Remove from heat and serve over rice.

Will serve 4.