Kung-Pao Chicken
INGREDIENTS: For the chicken:
1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine (for alcohol free use chicken broth)
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/4 teaspoon ground white pepper
For the Stir Fry:
2 tablespoons chicken stock
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine (or more chicken stock for alcohol free)
1 tablespoon distilled white vinegar
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
3 tablespoons 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 roasted peanuts
2 teaspoons minced fresh garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger
1 scallion, white and light green parts only, finely minced
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 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without 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 4 Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers 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 5 Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles 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.
