Gong Bao Ji DingKung Pao Chicken

Name: Gong Bao Ji Ding (Kung Pao Chicken)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: China
Ingredients: 600 g Chicken Thigh (cut into small cubes); 20 ml Soy Sauce; 12 g Corn Starch; 2 g Salt; 25 ml Soy Sauce; 20 ml Rice Vinegar; 15 g White Sugar; 8 g Corn Starch; 60 ml Water; 80 g Peanuts (roasted); 60 g Scallion (cut into short lengths); 10 g Garlic (finely chopped); 10 g Fresh Ginger (finely chopped); 8 g Dried Red Chili (snipped into pieces); 3 g Sichuan Pepper; 10 ml Sesame Oil; 40 ml Vegetable Oil

A well-balanced Sichuan stir-fry of tender chicken, dried chiles, scallions, and peanuts in a glossy sauce that is savory, tangy, and lightly sweet. It should taste lively and fragrant rather than heavily sauced.

Prep

25m

Cook

12m

Serves

Estimated

Nutrition

Per serving

589kcal

Calories

46g

Protein

38g

Fat

16g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

600g
Chicken Thigh (cut into small cubes)
20ml
Soy Sauce
12g
Corn Starch
2g
Salt

Sauce

25ml
Soy Sauce
20ml
Rice Vinegar
15g
White Sugar
8g
Corn Starch
60ml
Water

Stir-Fry

80g
Peanuts (roasted)
60g
Scallion (cut into short lengths)
10g
Garlic (finely chopped)
10g
Fresh Ginger (finely chopped)
8g
Dried Red Chili (snipped into pieces)
3g
Sichuan Pepper
10ml
Sesame Oil
40ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Toss the chicken thigh with the soy sauce, corn starch, and salt until evenly coated. Let it stand while you prepare the rest.
02
Stir together the soy sauce, rice vinegar, white sugar, corn starch, and water until smooth.
03
Heat the vegetable oil in a wok over high heat.
04
Add the dried red chili and Sichuan pepper and stir-fry briefly until fragrant but not burned.
05
Add the marinated chicken thigh and stir-fry until the pieces reach 74°C (165°F).
06
Add the garlic, fresh ginger, and scallion and toss quickly until aromatic.
07
Pour in the prepared sauce and stir until it thickens and coats the chicken.
08
Add the peanuts, drizzle in the sesame oil, toss once more, and serve immediately.

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