Serves 4
30 min
Takeout-Style Kung Pao Chicken
Recipe GLPR45bebf0fa8b9b8
Tender diced chicken thighs tossed with crisp bell peppers, celery, roasted peanuts, and dried chilies in a savory-sweet sauce infused with garlic, ginger, and sesame. This restaurant-quality stir-fry delivers bold flavors and satisfying texture in just 30 minutes.
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Ingredients
1½ pounds Boneless skinless chicken thighs, cut into 3/4-inch chunks
½ teaspoon Kosher salt
¼ teaspoon Ground white pepper
1 teaspoon Dark soy sauce (for chicken)
1 teaspoon Shaoxing wine (for chicken)
½ teaspoon Sugar (for chicken)
½ teaspoon Roasted sesame oil (for chicken)
½ teaspoon Cornstarch (for chicken)
1 tablespoon Dark soy sauce (for sauce)
1 tablespoon Shaoxing wine (for sauce)
1 tablespoon Distilled white vinegar
2 tablespoons Low-sodium chicken stock
1 tablespoon Sugar (for sauce)
1 teaspoon Roasted sesame oil (for sauce)
2 teaspoons Cornstarch (for sauce)
3 tablespoons Vegetable 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 Celery stalks, cut into 3/4-inch dice
½ cup Roasted peanuts
2 teaspoons Fresh garlic, minced
2 teaspoons Fresh ginger, minced
1 Scallion, white and light green parts, finely minced
8 Small dried red Chinese chilies
Directions
In a medium bowl, combine the diced chicken thighs with kosher salt, white pepper, 1 teaspoon dark soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, and 1/2 teaspoon cornstarch. Toss well to coat evenly and let marinate for 10 minutes.
In a small bowl, whisk together 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, vinegar, chicken stock, 1 tablespoon sugar, 1 teaspoon sesame oil, and 2 teaspoons cornstarch. Set the sauce aside.
Heat 1 1/2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil shimmers, add the marinated chicken and cook, stirring frequently, for 6 to 8 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Transfer the chicken to a clean plate.
Add the remaining 1 1/2 tablespoons of oil to the wok over medium-high heat. Add the dried red chilies and cook for about 30 seconds until fragrant, then add the minced garlic and ginger. Stir-fry for 30 seconds until aromatic.
Add the diced red bell pepper, green bell pepper, and celery to the wok. Stir-fry for 4 to 5 minutes, stirring occasionally, until the vegetables are tender-crisp but still have a slight bite.
Return the cooked chicken to the wok and add the roasted peanuts. Stir the sauce mixture to recombine, then pour it into the wok. Toss everything together continuously for 1 to 2 minutes until the sauce thickens slightly and coats all the ingredients evenly.
Remove from heat and garnish with the minced scallion. Serve hot over steamed rice or noodles if desired.
