"[Photographs: J. Kenji Lopez-Alt] 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. Why this recipe works: * Dark-meat chicken is tossed in a marinade designed to optimize its natural meatiness and improve juiciness and browning characteristics. * Stir-frying meat and vegetables in batches ensures that each is exposed to the maximum heat of the wok for better flavor and texture. * Sweet, sour, and savory elements come together in the simple sauce. Note: If you can't find boneless skinless chicken thighs, you can debone them yourself using this guide. Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can't find whole dried chilies, substitute with 1/4 teaspoon crushed red pepper flakes...."