Takeout-Style Kung Pao Chicken

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bertraze

subheading: For the Chicken:

1 ½ pounds ( 680 g) boneless skinless chicken thighs, cut into ¾-inch chunks (see note)

1 teaspoon ( 5 ml) dark soy sauce

1 teaspoon (5ml) Shaoxing wine (see note)

½ teaspoon sugar

½ teaspoon toasted sesame oil

½ teaspoon cornstarch

½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

¼ teaspoon ground white pepper

subheading: For the Stir-Fry:

2 tablespoons ( 30 ml) homemade or store-bought low-sodium chicken stock

1 tablespoon (15 ml) dark soy sauce

1 tablespoon ( 15 ml) Shaoxing wine

1 tablespoon ( 15 ml) distilled white vinegar

1 tablespoon ( 15 g) sugar

2 teaspoons ( 5 g) cornstarch

1 teaspoon toasted (5ml) sesame oil

3 tablespoons (45ml) vegetable, peanut, or canola oil, divided

1 large red bell pepper, cut into ¾-inch dice

1 large green bell pepper, cut into ¾-inch dice

2 stalks celery, cut into ¾-inch dice

½ cup ( 100 g) roasted peanuts

2 teaspoons (5g) minced fresh garlic (about 2 medium cloves)

2 teaspoons ( 5 g) minced fresh ginger

1 scallion, white and light green parts only, finely minced

8 small dried red Chinese or Arbol chiles (see note)

Note: Ingredients may have been altered from the original.

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