
By Serious Eats
Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe
Instructions
Prep:5minCook: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: Thu, 03 Apr 2025 05:06:46 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
7
Low
Nutrition per serving
Calories543.8 kcal (27%)
Total Fat33.2 g (47%)
Carbs21.5 g (8%)
Sugars9 g (10%)
Protein42.5 g (85%)
Sodium1045.8 mg (52%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

680gboneless skinless chicken thighs
cut into 3/4-inch chunks

5mldark soy sauce

5mlShaoxing wine

2.5gsugar

2.5mlroasted sesame oil

1.25gcornstarch

2gkosher salt
for table salt use half as much by volume or same weight

¼ teaspoonground white pepper

30mllow-sodium chicken stock
homemade or store-bought

15mldark soy sauce

15mlshaoxing wine

15mldistilled white vinegar

15gsugar

5gcornstarch

5mlsesame oil
roasted

45mlvegetable oil
peanut, or canola, divided

1red bell pepper
large, cut into 3/4 - inch dice

1green bell pepper
large, cut into 3/4 - inch dice

2 stalkscelery
cut into 3/4 - inch dice

½ cuproasted peanuts

5gfresh garlic
minced

5gfresh ginger
minced

1scallion
white and light green parts only, finely minced

8dried red Chinese chiles
small, or Arbol
Instructions
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Notes
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