Kung Pao Chicken

1. Contributor: Keerthi Cherukuri
1 pound skinless, boneless chicken breast halves - cut into chunks/ cubed rotisserie chicken
2-3 red chilli peppers
2 tablespoons white wine (tastes better, but is optional)
2 tablespoons soy sauce
2 tablespoons sesame oil, divided (can use any oil, sesame has a nice smell)
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 tsp hot chile paste
1 teaspoon distilled white vinegar (my chilli paste had vinegar, so I didn't add additional vinegar)
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1/2 cup unsalted dry roasted peanuts

I also added some veggies including carrots, broccoli, bell peppers and beans (this is optional and you can add any vegetables you have). Traditionally kungpao just has some celerey, carrots and water chestnuts.

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a bowl and add marinade. Toss to coat. Refrigerate for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste and sugar. Mix together and add green onion, garlic and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, heat some oil in a wok/wide pan. Add the red chillies and remove chicken from marinade and saute until meat is white and juices run clear. Add the sauce to it and let simmer together until sauce thickens.

If you wnt to add vegetables, then do so after the chicken is cooked. Let them cook for 3-4 min and then add the sauce