1poundboneless skinless chicken thighscut into bite-sized pieces
1/4cupwater
1/2teaspoonsalt
1/4teaspoonground white pepper
1/2teaspoonbaking soda
1/3cupcornstarch
Kung Pao Sauce
3tablespoonssoy sauce
2tablespoonswater
1tablespoonShaoxing wine or dry sherry
1tablespoonseasoned rice wine vinegar
1tablespoonsugar
1/4teaspoonground white pepper
1teaspoontoasted sesame oil
2teaspoonscornstarch
Stir Fry
vegetable oil
8Sichuan red chilies
1/2cupchopped red bell pepper
1/3cupchopped scallionswhite part only
8ounceszucchinichopped into 1/2-inch pieces
2teaspoonsgrated fresh ginger
2teaspoonsgrated fresh garlic
1/2cupunsalted dry roasted peanuts
Instructions
In a medium bowl, combine all the ingredients for the chicken and stir to combine. Marinate in the refrigerator for at least 30 minutes.
While the chicken is marinating, combine all the ingredients for the kung pao sauce in a small bowl and whisk until well blended. Set aside.
Pour the vegetable oil into a wok until it reaches a depth of 1 1/2 inches. Heat the oil to 350°F.
Working in batches, carefully lower a portion of the marinated chicken into the hot oil. Do not overcrowd the wok. Cook for 2 to 3 minutes until the chicken is golden and the internal temperature reaches 165°F. Remove the chicken from the oil and drain on a plate lined with paper towels. Repeat with the remaining chicken.
Carefully remove all but 2 tablespoons of the vegetable oil from the wok. Add the chilies to the wok and stir. Add the red bell peppers, scallions, and zucchini, stirring constantly. When the vegetables are tender, add the ginger and garlic, stirring constantly. When the mixture becomes fragrant, give the kung pao sauce a quick whisk, add it to the wok, and stir. Add the peanuts and stir until the sauce has thickened. Serve immediately.