Fabulous Kung Pao Chicken

This Kung Pao Chicken was a great success that I will definitely make it again. Have you noticed that Kung Pao chicken tastes different wherever you go? This recipe is definitely one of the best kung pao chicken I've ever had, I must say - Who would've thought homemade kung pao would turn out so incredible?

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (I used regular veg oil because I don't really like too much sesame oil. It's got a strong flavor so I like to use just a tiny bit to taste. But you can definitely use sesame oil if you like the taste of sesame oil.)
1 green onion (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted)
(optional) 5 dried red chili peppers

Direction:

combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.

Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.