Kung Pao Chicken (Gong Bao Ji Ding) is a classic Sichuan stir-fry featuring diced chicken, peanuts, and dried chilies in a spicy, sweet, and tangy sauce. To prepare, marinate 300g of diced chicken thigh for 15 minutes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. In a wok over high heat, fry 10 dried red chilies (cut in half) and 1 tsp Sichuan peppercorns in 2 tbsp oil until fragrant, then add the chicken and sear until browned. Add diced ginger, garlic, and white parts of green onions, stirring until aromatic. Pour in a premixed sauce consisting of 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Chinese black vinegar, 1 tsp cornstarch, and 1 tbsp water. Toss quickly until the sauce thickens and coats the chicken, then stir in 3 tbsp roasted peanuts and the green parts of the onions.
Please login to leave a review of this recipe.