Kung Pao Chicken (Gong Bao Ji Ding 宮保雞丁)

A plate of Kung Pao Chicken or Gong Bao Ji Ding garnished with green onion.

5 from 1 vote

Kung Pao Chicken (Gong Bao Ji Ding 宮保雞丁)

Kung Pao chicken, also known as Gong Bao Ji Ding or Kung Pao Ji Ding (宮保雞丁), is a classic Chinese stir-fry made with diced chicken, dried chilies, peanuts, and a savory, tangy sauce.It is quick to prepare and delicious served with a bowl of warm rice.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Chinese

Diet: Gluten Free, Halal

Servings: portions

Calories: 292kcal

Author: Claudia

Ingredients

Marinate Sauce for Chicken

1 tsp cornstarch
1 tbsp water
1 tsp sesame oil

Kung Pao Sauce

1 tsp fish sauce
1 tsp soy sauce
2 tbsp black rice vinegar
1 tbsp Shaoxing wine
2 tsp sugar
2 tsp cornstarch
1 tbsp water

Stir Fry

300 gr chicken thigh
60 gr peanuts roasted, or cashew nuts
12 pcs dried chilis
3 stalks scallion
3 pcs garlic
1 tsp Szechuan peppercorn optional

Instructions

Cut the chicken thighs into small, evenly sized cubes. Add the sesame oil, cornstarch, and water, then mix until the chicken is evenly coated. Leave it to marinate for 10–15 minutes.
Remove the seeds from the dried chilies and cut the chilies into shorter pieces if necessary. Cut the scallions into approximately 2 cm sections, then thinly slice the garlic.
In a small bowl, combine all the sauce ingredients and stir well until the sugar and cornstarch are fully incorporated.
Heat some oil in a wok or large frying pan over medium-high heat. Add the marinated chicken in a single layer. Let it cook briefly without stirring, then turn the pieces and continue cooking until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
Add a little more oil to the same wok if needed. Add the dried chilies and stir-fry briefly until fragrant, taking care not to burn them. Return the cooked chicken to the wok and toss everything together.
Pour the prepared sauce mixture into the wok. Stir-fry until the chicken is evenly coated and the sauce begins to thicken.
Add the scallions, sliced garlic, and roasted peanuts. Toss well, then sprinkle in the Sichuan peppercorns and stir again until everything is evenly combined and fragrant.
Transfer the Kung Pao chicken to a serving plate and serve immediately.

Notes

Cut the chicken evenly. Keep the chicken cubes similar in size so they cook at the same rate and remain juicy.
Do not skip the marinade. Cornstarch, sesame oil, and water help tenderize the chicken and create a light coating that holds the sauce well.
Let the chicken sear. Spread the chicken in a single layer and allow it to cook briefly before stirring. This encourages light browning instead of steaming.
Adjust the heat level. Remove most of the chili seeds for a milder dish, or leave some seeds in for more heat.
Add the peanuts near the end. This keeps them crunchy instead of allowing them to soften in the sauce.
Use Szechuan peppercorns carefully. Lightly crush or grind them to release their citrusy, numbing aroma. Add them near the end so their fragrance stays noticeable.
Serve immediately. Kung Pao chicken tastes best while the chicken is hot, the sauce is glossy, and the peanuts are still crisp.

Nutrition