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    Classic Kung Pao Chicken

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    Author
    Pixicook editorial team
    clock-icon50 minutes

    A flavorful and spicy stir-fry dish made with marinated chicken, vegetables, peanuts, and a savory sauce.

    Soy
    Intermediate
    Chinese

    Ingredients for Classic Kung Pao Chicken

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless, Skinless Chicken Thighs, cut into 3/4-inch chunks

    0 lb

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    Dark soy sauce

    teaspoons

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    Shaoxing Wine

    teaspoons

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    Sugar

    teaspoons

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    Roasted Sesame Oil

    teaspoons

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    Cornstarch

    teaspoons

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    Diamond Crystal Kosher Salt

    teaspoons

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    Ground White Pepper

    teaspoons

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    Homemade Or Store-bought Low-sodium Chicken Stock

    tablespoons

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    Dark soy sauce

    tablespoons

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    Shaoxing Wine

    tablespoons

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    Distilled White Vinegar

    tablespoons

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    Sugar

    tablespoons

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    Cornstarch

    teaspoons

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    Roasted Sesame Oil

    teaspoons

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    Vegetable Oil, divided

    tablespoons

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    Bell Pepper, cut into 3/4-inch dice

    each

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    Bell Pepper, cut into 3/4-inch dice

    each

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    Celery, cut into 3/4-inch dice

    each

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    Roasted Peanuts

    cups

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    Minced Fresh Garlic, about 2 medium cloves

    teaspoons

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    Minced Fresh Ginger

    teaspoons

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    Scallion, white and light green parts only, finely minced

    each

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    Dried Red Chinese Or Arbol Chiles, small

    each

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