Chinese Takeout Kung Pao Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: Dice the chicken thighs into 1/2-inch cubes. For extra tenderness, place each thigh smooth side down and lightly pound the back with the dull edge of your knife before dicing. This loosens the muscle fibers and makes the meat softer to chew.
2. 2Step 2: Combine the diced chicken with light soy sauce, dark soy sauce, Shaoxing wine, salt, white sugar, MSG, and ground white pepper. Massage the marinade into the meat with your hands for 2–3 minutes, squeezing it through your fingers. This massage further breaks down the muscle fibers.
3. 3Step 3: Add the cornstarch and mix until the chicken is evenly coated and slightly sticky. Then add the neutral oil and stir it in to prevent the pieces from clumping during stir-frying. Marinate for at least 30 minutes, or up to overnight in the fridge.
4. 4Step 4: In a small bowl, combine the white sugar, MSG, ground white pepper, salt, and cornstarch. Pour in the light soy sauce, chicken broth (or water), Shaoxing wine, and white distilled vinegar. Whisk until the dry seasonings are fully dissolved. The cornstarch goes straight into the sauce since it's too little for a separate slurry. You can make the sauce several days ahead and store it covered in the fridge.
5. 5Step 5: Slice the dried red chilis into 1/2-inch pieces with kitchen scissors. Briefly shake the pieces to remove most seeds. The seeds are flavorless; the heat is in the inner membrane. Removing seeds keeps the dish cleaner and controls the heat.
6. 6Step 6: Mince the garlic and ginger. Slice the white parts of the scallions into 1/2-inch pieces. Keep these separate because they cook at different times.
7. 7Step 7: Heat a wok over medium heat. Add the peanuts and toss for 1–2 minutes until lightly charred and fragrant. Dry-roasting boosts their flavor and crunch. Transfer the peanuts to a bowl and set aside.
8. 8Step 8: Heat the wok over medium-high heat. Add 1 tablespoon of neutral oil and swirl to coat. Add the marinated chicken, and press the pieces into a single layer. Let it sear for about 1 minute so it browns and doesn't stick.
9. 9Step 9: Stir-fry the chicken for 2–3 minutes total, cooking it through without heavy browning. Remove the chicken to a bowl and set aside.
10. 10Step 10: Reheat the wok over medium heat. Add the remaining 1 tablespoon of neutral oil. Add the garlic and ginger and sauté for 20–30 seconds until fragrant. Add the sliced chilis and toss for 10–20 seconds, until they start darkening slightly. This infuses the oil with smoky, roasted chili flavor.
11. 11Step 11: Return the chicken to the wok and toss well in the aromatic oil. Pour in the sauce along with the scallion whites. Toss until the sauce thickens to your liking.
12. 12Step 12: Turn off the heat. Add the toasted peanuts and drizzle in the toasted sesame oil. Toss everything together evenly, and serve immediately. Adding the peanuts last, off heat, keeps them crunchy.