Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

Name: Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe
Cook time: 30 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note); 1/2 teaspoon kosher salt; 1/4 teaspoon ground white pepper; 1 teapsoon dark soy sauce; 1 teaspoon Shaoxing wine (see note); 1/2 teaspoon sugar; 1/2 teaspoon roasted sesame oil; 1/2 teaspoon cornstarch; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon distilled white vinegar; 2 tablespoons homemade or store-bought low-sodium chicken stock; 1 tablespoon sugar; 1 teaspoon roasted sesame oil; 2 teaspoons cornstarch; 3 tablespoons vegetable, peanut, or canola oil, divided; 1 large red bell pepper, cut into 3/4-inch dice; 1 large green bell pepper, cut into 3/4-inch dice; 2 stalks celery, cut into 3/4-inch dice; 1/2 cup roasted peanuts; 2 teaspoons minced fresh garlic (about 2 medium cloves); 2 teaspoons minced fresh ginger; 1 scallion, white and light green parts only, finely minced; 8 small dried red Chinese or Arbol chilies (see note)

Instructions

Cook:30min

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home.

Updated at: Thu, 14 Mar 2024 03:31:57 GMT