Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)
As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home.
As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home.
- 1/2 teaspoon sugar
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
- for the chicken:
- 2 teaspoons cornstarch
- 1 tablespoon dark soy sauce
- 1/2 teaspoon cornstarch
- 1/2 cup roasted peanuts
- 1 tablespoon shaoxing wine
- 1 teaspoon roasted sesame oil
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon roasted sesame oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-in
- 1 teapsoon dark soy sauce
- 1 teaspoon shaoxing wine (see note)
- for the stir-fry:
- 2 tablespoons homemade or store-bought low-sodium chicken stock
- 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
- 2 teaspoons minced fresh garlic (about 2 medium cloves)
- 1 scallion white and light green parts only, finely minced
- 8 small dried red chinese or arbol chilies (see note)
- Carbohydrate 13.9888758562106 g
- Cholesterol 0 mg
- Fat 15.835671663171 g
- Fiber 4.32629996969184 g
- Protein 7.86006666642922 g
- Saturated Fat 2.2054114995002 g
- Serving Size 1 1 Serving (283g)
- Sodium 1527.28632802866 mg
- Sugar 9.66257588651881 g
- Trans Fat 0.865630999834162 g
- Calories 212 calories
Step-by-step
- For the Chicken: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.
- For the Stir-Fry: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk together until homogenous. Set aside.
- 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.
- 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.
- Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies 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.
My Favorite Comfort Food: Takeout-Style Kung Pao Chicken
There's nothing quite like the comforting aroma of takeout, especially when it's that familiar, slightly sweet and savory Kung Pao Chicken. Growing up, this wasn't the fiery Sichuan version; this was the Americanized cousin – a milder, more approachable dish that captured the essence of the original without the overwhelming spice. And let me tell you, it remains a firm favorite in our household.
The beauty of this recipe is its simplicity. It's a dish that even a beginner cook can master, and the results are unbelievably satisfying. The tender chicken, the crisp-tender vegetables, the crunchy peanuts, and that slightly gloppy, flavorful sauce – it’s the perfect balance of textures and tastes. It's the kind of dish that's perfect for a weeknight dinner, a casual gathering with friends, or even a cozy night in. Honestly, it's so good, I could eat it every night!
What makes this version special is its versatility. You can easily adjust the spice level to your preference. Want it spicier? Add more dried chilies! Prefer it milder? Reduce the amount or omit them altogether. The same goes for the soy sauce – feel free to experiment with different types to find your ideal flavor profile. The key is to have fun with it and make it your own.
Over the years, I've perfected my own version of this classic dish, tweaking it slightly to suit my tastes. I've found that marinating the chicken is crucial for ensuring it's tender and flavorful. The marinade adds a depth of flavor that really elevates the dish. And the sauce? Don't skimp on the cornstarch! It's what creates that satisfyingly thick and glossy coating on the chicken and vegetables.
This recipe is more than just a dish; it's a memory. It takes me back to my childhood, to those comforting takeout nights and the joy of sharing a meal with my family. It's a taste of home, a reminder of simpler times, and a delicious way to bring a little bit of that happiness into my own kitchen. So, grab your wok, gather your ingredients, and prepare to be transported to a place of warmth, comfort, and deliciousness. This isn't just Kung Pao Chicken; it's a culinary hug in a bowl.
Beyond the Bowl: This Kung Pao Chicken is incredibly versatile. It's fantastic served over rice, noodles, or even cauliflower rice for a lower-carb option. You can also easily add other vegetables to the mix, such as broccoli, snow peas, or mushrooms. Get creative and experiment with different flavor combinations to find your perfect version! The possibilities are endless.
A Quick Note on Ingredients: I always recommend using fresh ingredients whenever possible. Fresh ginger and garlic add a depth of flavor that you just can't get from their pre-minced counterparts. And don't be afraid to experiment with different types of soy sauce to find your favorite. Dark soy sauce adds a rich, almost caramel-like flavor, while light soy sauce is lighter and more subtly flavored.
Serving Suggestions: Serve this delightful Kung Pao Chicken immediately, while the sauce is still hot and glossy. Garnish with extra chopped scallions or sesame seeds for an extra touch of flavor and visual appeal. Pair it with a side of steamed rice, egg fried rice, or even some simple stir-fried greens for a complete and satisfying meal.
So, what are you waiting for? Grab your apron, gather your ingredients, and let's get cooking! This isn't just a recipe; it's a journey back to childhood, a taste of home, and a delicious adventure waiting to unfold. Enjoy!
