Gong Bao Chicken

Gong Bao Ji Ding with Peanuts​
Every Grain of Rice by Fuchsia Dunlop, pg 174

• 3/4 pound chicken breasts, cubed
• 3 garlic cloves, sliced
• equivalent ginger, peeled and sliced
• 5 spring onions (white parts), cubed
• dried chilies
• Sichuan pepper
• 1/3 cup peanuts 

Marinade:

• 2 tsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp potato flour

Sauce:

• 1 tsp sweet soy sauce
• 1 tsp light soy sauce
• 1 tbs Chinkiang vinegar
• 1 tsp sesame oil
• 1 tbs chicken stock

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1. Place peanuts on tray and bake for 10-15 minutes at 250 degrees until crispy instead of crunchy
2. Marinade chicken while you prepare ingredients
3. Add oil, chilies, and Sichuan pepper into heated wok to stir fry
4. Cook chicken while stirring  until separated
5. Stir fry ginger, garlic, and onions until fragrant
6. Stir in sauce until thick
7. Add peanuts and serve