Kung Pao Chicken

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Marinade:

1 tablespoon rice wine

1 tablespoon peanut oil

1 tablespoon soy sauce

1/2 teaspoon salt

1 tablespoon cornstarch

8 ounces boneless, skinless chicken breast, thinly sliced

Sauce:

3 tablespoons light soy sauce

2 tablespoons rice wine

3 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons hoisin sauce

2 tablespoons peanut oil

4 dried red chiles remove stems and cut in halves

1/2-inch piece ginger, peeled, thinly sliced, smashed

1 garlic, smashed

1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts

1/4 cup deep-fried peanuts

2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry