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Chinese cuisine
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Kung Pao Chicken with Peanuts

Kung Pao Chicken with Peanuts
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– 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.

Recipe
PRE TIME: 18 min
COOKING TIME: 7 min
TOTAL TIME: 25 min
2 SERVING
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
  • 1/2 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
1
Cut the chicken as evenly as possible into ⅓-inch (1-cm) strips and then into small cubes.
Step 2
Step 2
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
3
Mix the the marinade ingredients together in a bowl; add chicken cubes.
Step 4
Step 4
4
Combine all sauce ingredients in a separate small bowl.
Step 5
Step 5
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
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
7
Give the sauce a stir and add to the wok, continuing to stir and toss.
Step 8
Step 8
8
As soon as the sauce becomes thick and lustrous, mix in peanuts.
Step 9
Step 9
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.
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