Kung Pao Chicken
Better Than Takeout Kung Pao Chicken
- Chicken and Sauce
- 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1 inch chunks
- 1/4 Cup Tamari or Soy Sauce
- 1 Tbsp Shaoxing wine or dry sherry
- 1 Tbsp cornstarch
- 1.5 tsp toasted sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground white or black pepper
- 1 Tbsp Chinese black or rice vinegar
- 1 Tbsp sugar
- 1 Tbsp sambal oelek or chile-garlic paste
- Stir Fry
- 3 Tbsp vegetable oil
- 2 medium bell peppers, large dice
- 2 medium celery stalks, thinly sliced on a slight diagonal
- Kosher salt
- 2 cloves garlic
- 1 Tbsp peeled and minced fresh ginger
- 1/2 cup roasted peanuts
- 2 medium scallions, thinly sliced
- 6 Cups Steamed rice for serving
Place the chicken in a medium bowl. Whisk together the tamari/soy, wine, cornstarch, sesame oil, salt and pepper. Drizzle 2 Tbsp of the mixture over the chicken and toss to combine. Set aside.
Add the vinegar, sugar and sambal to the remaining marinade and whisk until sugar is dissolved. Set aside.
Heat 1 Tbsp oil in a flat bottomed wok or large fry pan. Stir fry bell peppers and celery, season with salt. Stur fry until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
Drizzle the remaining 2 Tbsp of oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.
Return the vegetables and peanuts to the pan. Stir the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens and evenly coats everything in the pan. Sprinkle with scallions and serve immediately with rice.