Kung Pao Chicken

Scaled for 6 portions · 8 steps

790 gskinless chicken breast (boneless, cut into 1 inch cubes)1 tbspshaoxing wine (or dry sherry)1 tbsplight soy sauce2 tspbaking soda1 tspcornstarch (cornflour)0.5 cuplow-sodium chicken stock (or broth - water can be used)5 tbsplight soy sauce2 tbspChinese black vinegar (or substitute good-quality balsamic vinegar)2 tbspChinese Shaoxing wine (or dry sherry)2 tspdark soy sauce2 tsphoisin sauce2 tbspsugar1 tspcornstarch (cornflour)4 tbspcooking oil (divided)1 tbspginger1/2red bell pepper (seeded and diced)1/2green bell pepper (seeded and diced)8–10dried chilies (cut into ½-inch pieces (adjust to taste))1 tbspSichuan peppercorns (lightly toasted and ground)4green onion (scallion stems, cut into 1-inch pieces)0.5 cuproasted unsalted peanuts2 tspsesame oil (optional)—1 1/2 tablespoons garlic (4-6 cloves)

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