This video loosely follows my recipe for Chinese-Amercan Takeout-Style Kung Pao Chicken: https://www.seriouseats.com/recipes/2...

You may have seen it on menus as "Diced Chicken with Hot Peppers and Peanuts." It's a variation on the classic Sichuan gong bao ji ding, which you can see me make here:    • Food Lab Basics: POV Kung Pao Chicken  

In this particul[ar dish, I use a blowtorch to get the effects of wok hei, the smoky flavor you get from cooking over a high-output gas burner in Chinese restaurants. It's easy to do with a torch at home. I use a butane canister with an Iwatani torch head. This one: https://www.amazon.com/dp/B01HVZR3DI/...