Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers a | Benny Crocker | Umami

Ingredients

• For the Chicken:
• 1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)
• 1 teaspoon (5ml) dark soy sauce
• 1 teaspoon (5ml) Shaoxing wine (see note)
• 1/2 teaspoon (2.5g) sugar
• 1/2 teaspoon (2.5ml) roasted sesame oil
• 1/2 teaspoon (1.25g) cornstarch
• 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
• 1/4 teaspoon ground white pepper
• For the Stir-Fry:
• 2 tablespoons (30ml) homemade or store-bought low-sodium chicken stock
• 1 tablespoon (15ml) dark soy sauce
• 1 tablespoon (15ml) Shaoxing wine
• 1 tablespoon (15ml) distilled white vinegar
• 1 tablespoon (15g) sugar
• 2 teaspoons (5g) cornstarch
• 1 teaspoon roasted (5ml) sesame oil
• 3 tablespoons (45ml) 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
• 1/2 cup (100g) roasted peanuts
• 2 teaspoons (5g) minced fresh garlic (about 2 medium cloves)
• 2 teaspoons (5g) minced fresh ginger
• 1 scallion, white and light green parts only, finely minced
• 8 small dried red Chinese or Arbol chiles (see note)