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
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note); 1 teaspoon (5ml) dark soy sauce; 1 teaspoon (5ml) Shaoxing wine (see note); 1/2 teaspoon (2.5g) sugar; 1/2 teaspoon (2.5ml) roasted sesame oil; 1/2 teaspoon (1.25g) cornstarch; 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight; 1/4 teaspoon ground white pepper; 2 tablespoons (30ml) homemade or store-bought low-sodium chicken stock; 1 tablespoon (15ml) dark soy sauce; 1 tablespoon (15ml) Shaoxing wine; 1 tablespoon (15ml) distilled white vinegar; 1 tablespoon (15g) sugar; 2 teaspoons (5g) cornstarch; 1 teaspoon roasted (5ml) sesame oil; 3 tablespoons (45ml) 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 (100g) roasted peanuts; 2 teaspoons (5g) minced fresh garlic (about 2 medium cloves); 2 teaspoons (5g) minced fresh ginger; 1 scallion, white and light green parts only, finely minced; 8 small dried red Chinese or Arbol chiles (see note)

Instructions

Prep:35minCook:15min

Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken recipe.

Updated at: Tue, 26 Nov 2024 10:17:39 GMT