$1 Kung Pao Chicken | But Cheaper

Cut the chicken thighs into 1-inch pieces.

In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well to coat. Let it marinate for at least 15 minutes.

In a small bowl, whisk together black vinegar, sugar, water, and 1 tablespoon of soy sauce. Set aside.

Mince the garlic and ginger. Cut the scallions into 1-inch pieces, separating the white parts from the green parts.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer and sear until browned on all sides, about 3-4 minutes. Remove chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried chili peppers and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the minced garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for another 30 seconds until fragrant.

Return the chicken to the wok. Pour in the prepared sauce mixture. Stir well to combine and cook for 1-2 minutes until the sauce thickens and coats the chicken.

Stir in the peanuts and the green parts of the scallions. Toss to combine and cook for another minute.

Serve immediately over rice or noodles. Garnish with extra scallions if desired.