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Kung Pao Chicken (Gong Bao Ji Ding)

 A classic Sichuan dish featuring tender chicken cubes, crunchy peanuts, and a bold, spicy-sweet sauce.


📋 Ingredients

Chicken & Marinade:

  • 300g (10 oz) boneless chicken breast or thigh (cut into 1.5 cm cubes)

  • 1 tablespoon light soy sauce

  • 1 teaspoon Shaoxing wine (or dry sherry)

  • 1 teaspoon cornstarch

  • 1/2 teaspoon sesame oil

Sauce:

  • 1.5 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon Chinese black vinegar (or rice vinegar)

  • 1 tablespoon sugar

  • 2 tablespoons water

  • 1 teaspoon cornstarch

Stir-fry:

  • 2 tablespoons vegetable oil

  • 3–4 dried red chili peppers (cut into sections, deseeded if preferred)

  • 1 teaspoon Sichuan peppercorns (optional, for numbing aroma)

  • 2–3 garlic cloves (minced)

  • 1 small piece of ginger (minced)

  • 2 spring onions (white parts chopped into 1-inch sections)

Other:

  • 50g (about 1/3 cup) roasted or fried unsalted peanuts

🍳 Instructions

1. Marinate the Chicken

In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15–20 minutes.

2. Mix the Sauce

In a small bowl, mix all sauce ingredients: light soy, dark soy, vinegar, sugar, water, and cornstarch. Stir until smooth and set aside.

3. Prepare the Aromatics

Cut dried chilies into sections. (Tip: remove some seeds to reduce spiciness.) Mince the garlic and ginger, and cut spring onions into 1-inch segments.

4. Stir-Fry

  • Heat a wok or pan over medium-high heat. Add the oil.

  • Add Sichuan peppercorns (if using) and dried chilies. Stir-fry quickly until aromatic (about 10 seconds).

  • Add minced garlic and ginger. Stir a few seconds.

  • Add marinated chicken and cook until it turns golden and is fully cooked through (about 3–5 minutes).

5. Add the Sauce

  • Pour in the prepared sauce and stir well. It will begin to thicken and coat the chicken.

  • Toss in the chopped spring onion and roasted peanuts.

  • Stir-fry for another 30 seconds until everything is evenly glazed.

6. Serve

Transfer to a plate and serve immediately with steamed rice.

🔥 Tips

  • Adjust the number of chilies and peppercorns depending on your spice tolerance.

  • Thigh meat is juicier than breast and recommended for authentic texture.

  • Use freshly roasted peanuts for maximum crunch.

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