$1 Kung Pao Chicken | But Cheaper

In a medium bowl, whisk the sugar (2 ½ Tbsp), 2 teaspoons, 0.25 cup, black vinegar (3 Tbsp), chicken stock (¼ cup), 2.5 tablespoons and water (3 Tbsp) until well blended. Set the Kung Pao sauce aside until ready to use.

In a seasoned wok set over medium-high heat, add the vegetable oil (3 ½ Tbsp) and swirl to coat the sides and bottom. Add the peanuts (¼ cup) and stir fry until golden brown, about 30-45 seconds. If the wok is not hot enough, raise the heat to high. Remove and set the toasted peanuts aside.

Add the chilies (8) and fry until fragrant and crisp, about 20 seconds. Remove and set aside.

Working in batches, stir fry the chicken (2 lb) over high heat until golden brown on the outside and fully cooked on the inside, about 3-4 minutes. Remove and set aside.

Add the green onions (¾ bunch) and stir fry over high until lightly charred, about 20 seconds. Add the ginger (1 1-inch knob) and stir fry for 10 seconds. Add the garlic (8 cloves) and cook until light golden brown. Add the Szechuan pepper (1 pinch) and toast until fragrant.

Return the chicken (2 lb), chilies (8) and peanuts (¼ cup) to the wok and stir fry for about 30 seconds.

Pour the Kung Pao sauce and continue to stir fry until thickened and glossy.

Transfer to a serving bowl and top with crushed peanuts and sliced green onions.