Name: Kung Pao Chicken (Gong Bao Ji Ding)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 teaspoon Sichuan peppercorns; 8-10 dried red chili peppers, deseeded and halved; 1/2 cup roasted peanuts; 1 bell pepper, diced; 2 green onions, chopped; 3 cloves garlic, minced; 1 inch ginger, minced; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 2 teaspoons cornstarch; 3 tablespoons soy sauce; 1 tablespoon Chinese black vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; 2 teaspoons sesame oil

AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons vegetable oil

1 teaspoon Sichuan peppercorns

8-10 dried red chili peppers, deseeded and halved

1/2 cup roasted peanuts

1 bell pepper, diced

2 green onions, chopped

3 cloves garlic, minced

1 inch ginger, minced

For the Marinade:

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons cornstarch

For the Sauce:

3 tablespoons soy sauce

1 tablespoon Chinese black vinegar

1 tablespoon sugar

1 teaspoon cornstarch

2 teaspoons sesame oil

Marinate the Chicken:

Combine the chicken pieces with the marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes.

Prepare the Sauce:

In a small bowl, mix together all the sauce ingredients. Set aside.

Cook the Chicken:

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.

Stir-Fry the Aromatics:

Add the remaining oil to the wok. Stir in the Sichuan peppercorns and dried chili peppers. Cook until fragrant, about 30 seconds.

Combine Ingredients:

Add the bell pepper, green onions, garlic, and ginger to the wok. Stir-fry for about a minute.

Finalize the Dish:

Return the chicken to the wok. Pour in the prepared sauce and add the peanuts. Stir well to combine all ingredients and cook until the sauce thickens.

Serve:

Serve the Kung Pao Chicken hot with steamed rice.

Ingredients