Kitchen Recipe Collection
Kung Pao Chicken (Gong Bao Ji Ding)
The authentic Sichuan version. A vibrant stir-fry of tender chicken cubes, toasted peanuts, and dried chilies in a perfectly balanced sweet, sour, and savory sauce.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 400g boneless skinless chicken thighs, diced
- 1/2 cup roasted unsalted peanuts
- 10 dried Sichuan red chilies, cut into segments (seeds removed)
- 1 tsp Sichuan peppercorns
- 3 scallions, cut into 1-inch pieces (white parts only)
- 3 cloves garlic, sliced
- 1 inch ginger, sliced
- 1 tbsp soy sauce (for marinade)
- 1 tsp cornstarch (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- 2 tbsp black vinegar (for sauce)
- 1 tbsp soy sauce (for sauce)
- 1 tbsp sugar (for sauce)
- 1 tsp cornstarch (for sauce)
Equipment
- Wok
- Mixing bowls
Instructions
- 1
Dice Chicken
Cut the chicken thighs into uniform 1/2-inch cubes for even cooking.
- 2
Marinate Chicken
Mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15 minutes.
- 3
Prepare Sauce
In a small bowl, whisk together the black vinegar, soy sauce, sugar, and cornstarch to create the Kung Pao sauce.
- 4
Toast Peanuts
If the peanuts are raw, toast them in a dry wok until golden and fragrant. Set aside.
- 5
Prepare Aromatics
Slice the garlic and ginger, and cut the scallion whites.
- 6
Heat Wok
Heat oil in a wok over high heat until smoking.
- 7
Flash-fry Chicken
Add the chicken and stir-fry rapidly until it just turns opaque. Remove from the wok and set aside.
- 8
Sauté Chilies
In the remaining oil (turn heat to medium), fry the dried chilies and Sichuan peppercorns until they darken slightly and release their aroma.
- 9
Add Aromatics
Add the ginger, garlic, and scallions. Sauté for 30 seconds.
- 10
Re-introduce Chicken
Return the cooked chicken to the wok and toss everything together over high heat.
- 11
Add Sauce
Pour the prepared sauce mixture into the wok. Toss constantly as it bubbles and thickens into a glossy glaze over the chicken.
- 12
Toss with Peanuts
Remove from heat, fold in the roasted peanuts (so they stay crunchy), and serve immediately.
Cooking Tips
- The sauce balance is known as 'lychee flavor' in Sichuan—a perfect harmony of sweet and sour (black vinegar and sugar), finishing with savory and spicy notes.
- Remove the seeds from the dried chilies if you want the fragrance without overwhelming heat.
Variations
- Kung Pao Shrimp: Substitute the chicken with peeled shrimp.
- Vegetarian: Use firm tofu cubes instead of chicken.
Nutrition Estimate
350 calories · 24g protein · 12g carbs · 22g fat · 3g fiber per serving
