Takeout style Kung Pao chicken

Chicken

• 1 1/2 to 1 3/4 pounds boneless skinless chicken thighs, cut into 1/2-inch chunks
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp soy sauce
• 1 tsp rice wine (michiu, shaoxing wine, or sake)
• 1/2 tsp sugar
• 1/2 tsp roasted sesame oil
• 1/2 tsp cornstarch

Sauce

• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp rice vinegar
• 2 tbsp chicken stock or bouillon
• 4 tsp ginger-garlic paste, or 2 tsp each minced ginger and garlic
• 1 tbsp sugar
• 1 tsp roasted sesame oil
• 2 tsp cornstarch

Stir-Fry

• 3 tbsp peanut oil
• 2 large red bell peppers, chopped into 1/2-inch chunks
• 2 stalks celery, chopped into 1/2-inch chunks
• 1/2 cup unsalted dry roasted peanuts
• 2 scallions, thinly chopped
• 4 to 8 whole dried chilies (e.g. tien tsin), or 1/2 to 1 tsp crushed red pepper

Directions

Mix the chicken ingredients and set aside to marinate for at least 20 minutes. Mix sauce ingredients and whisk to combine.

Heat 1 tbsp peanut oil in a wok or large saucepan until almost smoking (about 425F). Add chicken, spread out in pan and let cook undisturbed for 1 minute. Cook until opaque but still slightly raw inside, about 2 minutes more, stirring occasionally. Return to a clean bowl and wipe out pan.

Heat 2 tbsp peanut oil as before. Add peppers and celery and cook for 1-2 minutes, stirring, until they begin brown or blister in spots. Add peanuts, scallions and red pepper and cook for 30 seconds. Return chicken to pan and add sauce. Cook 1-2 minutes until sauce thickens and chicken is fully cooked.

Serve with rice.