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Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

Name: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: For the Chicken:; 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes; 2 teaspoons (10ml) light soy sauce (see note); 2 teaspoons (about 5g) cornstarch; 1 teaspoon (5ml) Shaoxing wine (see note); Large pinch kosher salt; For the Sauce:; 2 tablespoons (30ml) Chinkiang vinegar (see note); 1 tablespoon (15ml) honey; 1 tablespoon (15ml) Shaoxing wine; 2 teaspoons (10ml) light soy sauce; 1/2 teaspoon (about 2g) cornstarch; Water or homemade or store-bought low-sodium chicken stock, as needed; For the Stir-Fry:; 3 tablespoons (45ml) vegetable oil; 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded; 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded); 4 medium cloves garlic, thinly sliced; 1-inch knob ginger, peeled and cut into fine matchsticks or grated; 6 scallions, white and pale green parts only, cut into 1/2-inch pieces; 3/4 cup roasted peanuts (about 5 ounces; 150g)

Prep Time

Cook Time

10m

Total Time

15m

This Sichuan Kung Pao Chicken recipe features tender, flavorful chicken cubes tossed in a savory sauce with the perfect blend of salty, sweet, and spicy flavors, all stir-fried to perfection with ginger, garlic, scallions, and crunchy peanuts. A classic Sichuan dish that's sure to impress your taste buds!

Chicken

Low Carb

Sichuan

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Recipe Options

Ingredients

Servings: 2

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2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes

2 teaspoons (10ml) light soy sauce (see note)

2 teaspoons (about 5g) cornstarch

1 teaspoon (5ml) Shaoxing wine (see note)

Large pinch kosher salt

2 tablespoons (30ml) Chinkiang vinegar (see note)

1 tablespoon (15ml) honey

1 tablespoon (15ml) Shaoxing wine

2 teaspoons (10ml) light soy sauce

1/2 teaspoon (about 2g) cornstarch

Water or homemade or store-bought low-sodium chicken stock, as needed

3 tablespoons (45ml) vegetable oil

6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded

1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)

4 medium cloves garlic, thinly sliced

1-inch knob ginger, peeled and cut into fine matchsticks or grated

6 scallions, white and pale green parts only, cut into 1/2-inch pieces

3/4 cup roasted peanuts (about 5 ounces; 150g)

Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

Ingredients

For The Chicken

For The Sauce

For The Stir-fry

Steps

Nutrition Facts

Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

Ingredients

For The Chicken

For The Sauce

For The Stir-fry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts