Classic Kung Pao Chicken

1. Marinate the Chicken

In a bowl, combine the chicken chunks with dark soy sauce, Shaoxing wine, sugar, roasted sesame oil, cornstarch, Diamond Crystal kosher salt, and ground white pepper. Mix everything thoroughly to ensure the chicken is evenly coated with the marinade. Let it sit for 20 minutes, allowing the flavors to penetrate and tenderize the meat.

2. Prepare the Stir-Fry Sauce

In a small bowl, whisk together the chicken stock, dark soy sauce, Shaoxing wine, distilled white vinegar, sugar, cornstarch, and roasted sesame oil until the mixture is smooth and homogenous.

3. Cook the Chicken

Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the marinated chicken, spreading it out into a single layer. Let it cook without moving for about 1 minute to achieve a nice sear, then toss and cook for another 2 minutes until the chicken is lightly browned and opaque on the exterior. Remove the chicken from the wok and set it aside.

4. Stir-Fry the Vegetables

In the same wok, wipe it clean if necessary, and heat the remaining 2 tablespoons of oil. Add the diced red and green bell peppers, along with the celery. Stir-fry these vegetables for about a minute until they start to soften but still retain some crunch.

5. Add Aromatics and Peanuts

Add the roasted peanuts, minced garlic, ginger, scallions, and dried chiles to the wok. Stir everything together and cook for about 30 seconds until the aromatics are fragrant.

6. Combine and Serve

Return the cooked chicken to the wok and pour in the prepared stir-fry sauce. Toss everything together thoroughly to coat the chicken and vegetables evenly with the sauce. Cook for an additional minute until the sauce has thickened and clings to all the ingredients. Transfer the Kung Pao Chicken to a serving dish and enjoy it immediately while it's hot and flavorful.