Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note); 5ml dark soy sauce; 5ml Shaoxing wine (see note); 3g sugar; 3g toasted sesame oil; 3g cornstarch; 3g salt; 1g ground white pepper; 30ml homemade or store-bought low-sodium chicken stock; 15ml dark soy sauce; 15ml Shaoxing wine; 15ml distilled white vinegar; 15g sugar; 5g cornstarch; 5ml sesame oil; 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; 100g roasted peanuts; 5g minced fresh garlic (about 2 medium cloves); 5g minced fresh ginger; 3 scallion, white and light green parts 3/4 inch chunks. Green parts 1/8-1/4in pieces, separated; 8 small dried red Chinese or Arbol chiles (see note)

6 steps

Prep:35minCook:15min

Updated at: Sat, 14 Sep 2024 01:45:21 GMT

Ingredients

4 servings

For Chicken

680gboneless skinless chicken thighs

cut into 3/4-inch chunks

5mldark soy sauce

1gground white pepper

Stir Fry

30mllow-sodium chicken stock

homemade or store-bought

15mldark soy sauce

15mlShaoxing wine

15mldistilled white vinegar

15gsugar

5gcornstarch

5mlsesame oil

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

100groasted peanuts

white and light green parts 3/4 inch chunks Green parts 1/8-1/4in pieces, separated

8dried red Chinese chiles

small, or Arbol

Instructions

Step 1

For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.

Step 2

For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.

Step 3

heat 15g oil in pan, add dried chilis and cook until fragrant

Step 4

Add chicken, spread into a single layer, and cook constantly moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.

Step 5

Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers, white parts of scallion and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.

Step 6

Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, green parts of scallions, and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.