Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Kung Pao Chicken with Peanuts

gong bao ji ding 

Also known as Gong Bao chicken, this dish is named after a late nineteenth-century government of Sichuan, Ding Baozhen, who served in office during the Qing Dynasty. This is known as his favorite dish. Dry red chili is fried in oil to infuse the dish with its aromatic flavor.

CUISINES: Chinese
LEVEL: MEDIUM
SERVING: 2 People
TIME: 25 min
INGREDIENTS:
  • 12 oz boneless chicken breasts
  • 2 oz roasted peanuts
  • 2 oz dried red chillies
  • 1 tbsp Sichuan pepper
  • 3 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp spring onions
  • 2 tbsp cooking oil
  • Marinade
  • 1 tsp soy sauce
  • ½ tsp salt
  • tsp Shaoxing wine
  • tsp corn flour
  • tsp water
  • Sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp chicken stock or water
  • 1 tsp water + corn flour (1:1 ratio)
DIRECTIONS:
Step 1
Step 1
Step 1
Cut the chicken as evenly as possible into ⅓-inch (1-cm) strips and then into small cubes.
Step 2
Step 2
Step 2
Peel and thinly slice the garlic and ginger. Chop the spring onions into 1-cm pieces. Snip the chillies into ¾-inch (1½-cm) sections; remove and discard seeds.
Step 3
Step 3
Step 3
Mix the the marinade ingredients together in a bowl; add chicken cubes.
Step 4
Step 4
Step 4
Combine all sauce ingredients in a separate small bowl.
Step 5
Step 5
Step 5
Pour a little oil into the wok and heat until it starts to smoke, swirling the oil around to cover the entire base of the wok. Pour oil off into a heat-proof container. Add 3 tbsp fresh oil and heat on high. When the oil is hot, but not smoking, add the chillies and Sichuan pepper. Stir-fry for a few seconds until they are fragrant; take care not to burn them.
Step 6
Step 6
Step 6
Add the chicken to the wok and continue to stir-fry. When the chicken cubes have separated, add ginger, garlic and spring onions. Stir-fry until meat is cooked and dish is fragrant.
Step 7
Step 7
Step 7
Give the sauce a stir and add to the wok, continuing to stir and toss.
Step 8
Step 8
Step 8
As soon as the sauce becomes thick and lustrous, mix in peanuts.
Step 9
Step 9
Step 9
Serve immediately.
Final Notes
Final Notes
Rinsing the dried chilies with water for a few seconds can prevent it from burned after stir-frying in a wok.