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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
Yield: 4
Ingredients: For the Chicken:; 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; For the Stir-Fry:; 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)

Prep Time

35m

Cook Time

15m

Total Time

50m

This Takeout-Style Kung Pao Chicken recipe features diced chicken, peppers, and peanuts in a rich, flavorful sauce. The dish is made with traditional Chinese ingredients like Shaoxing wine and dark soy sauce, creating an authentic and delicious meal.

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Recipe Options

Ingredients

Servings: 4

Scale:

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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)

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

Ingredients

For The Chicken

For The Stir-fry

Steps

Nutrition Facts

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

Ingredients

For The Chicken

For The Stir-fry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts