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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!

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)

For the Chicken: Combine chicken, soy sauce, cornstarch, wine, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.

For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.

To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.

Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.

Add sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

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