Kung Pao Chicken (Gong Bao Ji Ding)

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

China (Sichuan)

Description

A world-famous Sichuan stir-fry known for its complex flavor profile—spicy, savory, sweet, and slightly tangy (known as lychee flavor in Chinese cuisine). Tender diced chicken is quickly tossed with smoky dried chilies, mouth-numbing Sichuan peppercorns, and crunchy roasted peanuts.

Presentation & How It's Eaten

Served piping hot family-style alongside steamed jasmine rice. It features a glossy, reddish-brown sauce coating the chicken chunks, interspersed with charred dark red chili pods and green scallion rounds.

Ingredients

• 450g (1 lb) boneless, skinless chicken thighs (cut into 1/2-inch cubes)

• 80g (1/2 cup) unsalted dry-roasted peanuts

• 1 medium cucumber (or 2 stalks celery), diced into 1/2-inch pieces

• 15-20 dried whole red Chinese chilies (snipped into 1-inch pieces, seeds shaken out)

• 1 tsp whole Sichuan peppercorns

• 3 cloves garlic (sliced)

• 1 tbsp fresh ginger (minced)

• 3 scallions (whites and greens separated, cut into 1-inch rounds)

• 2 tbsp peanut or vegetable oil (for stir-frying)

Chicken Marinade:

• 1 tbsp Shaoxing rice wine

• 1 tbsp light soy sauce

• 2 tsp cornstarch

• 1 tsp sesame oil

Kung Pao Sauce:

• 1 tbsp black vinegar (Chinkiang vinegar)

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1.5 tbsp granulated sugar

• 1 tsp cornstarch

• 2 tbsp water or chicken stock

Step-by-Step Directions

1. Marinate Chicken: Whisk the Shaoxing wine, light soy sauce, cornstarch, and sesame oil together in a bowl. Toss with the chicken cubes and let sit for 20 minutes.  

2. Mix Sauce: Combine all the Kung Pao sauce ingredients in a small bowl, stirring until the sugar and cornstarch are completely dissolved.  

3. Sear Chicken: Heat 1 tablespoon of oil in a wok over high heat. Add the chicken and stir-fry for 2–3 minutes until just white on the outside but not fully cooked through. Remove chicken and set aside.  

4. Bloom Aromatics: Lower heat to medium and add the remaining oil. Toss in the dried chilies and Sichuan peppercorns, stir-frying for 30 seconds until the chilies darken slightly and become highly aromatic. Add the garlic, ginger, and scallion whites; fry for 30 seconds.  

5. Combine & Sauce: Turn heat back to high. Return the chicken to the wok along with the diced cucumber. Give the sauce a quick re-stir, pour it into the wok, and toss rapidly for 1 minute until the sauce bubbles and thickens into a glossy glaze.  

6. Finish: Stir in the roasted peanuts and scallion greens, toss for 10 seconds to combine, and plate immediately.  

Cooking Tips

• Chili Heat Control: Snipping the chilies open and leaving some seeds in will significantly increase the heat. If you want the authentic smoky flavor without the blazing fire, leave the dried chilies whole.

• Wok Temperature: Ensure your wok is incredibly hot before adding the chicken to get a nice sear without boiling the meat in its own juices.

Nutrition Facts

(Estimated per serving)

• Calories: ~380 kcal

• Total Fat: 22g

• Saturated Fat: 4g

• Cholesterol: 95mg

• Sodium: ~640mg

• Total Carbohydrates: 14g

• Dietary Fiber: 2g

• Sugars: 7g

• Protein: 28g