Kung Pao Chicken (Gong Bao Ji Ding)
Local name: 宫保鸡丁
In short: Diced chicken thigh stir-fried with dried chilies, roasted peanuts and Sichuan pepper in a glossy sweet, sour and savory sauce. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 335 kcal
Gong bao ji ding is a Sichuan classic that went around the world, and the version eaten in China is drier and more complex than most overseas takes. Diced chicken is quickly velveted, then tossed in a very hot wok with dried chilies and Sichuan peppercorns until the oil smells smoky and fragrant. A small amount of sauce, balanced with sugar and black vinegar, coats the meat. Roasted peanuts go in last so they stay crunchy.
Instructions
- Mix the chicken with the soy sauce, wine, cornstarch and salt. Leave it for 15 minutes at room temperature.
- Stir all the sauce ingredients together in a small bowl until the sugar and cornstarch dissolve. Have everything within reach of the stove, because the cooking is fast.
- Heat the oil in a wok over medium heat. Add the chilies and Sichuan peppercorns and stir for 20 to 30 seconds, until the chilies darken slightly and the oil smells fragrant. Do not let them blacken.
- Turn the heat to high and add the chicken in one layer. Let it sear for 30 seconds, then stir-fry for 3 to 4 minutes until it is browned and cooked through (74°C/165°F).
- Add the garlic, ginger and scallion whites and stir for 30 seconds. Stir the sauce again and pour it in.
- Toss for about 30 seconds until the sauce turns glossy and clings to the chicken. Fold in the peanuts, remove from the heat and serve with steamed rice.
Tips
- Use chicken thighs rather than breast. They stay juicy in a hot wok and forgive a few seconds of overcooking.
- Cashews or no nuts at all both work if you have an allergy in the family. The chilies add aroma more than heat, so leave them whole and do not eat them.
Questions and answers
Is kung pao chicken very hot?
In Sichuan it is savory with a tingle and moderate heat. Most of the chili flavor comes from the infused oil, so the dish is milder than it looks, and you can reduce it by using fewer chilies.
Can I make kung pao chicken without Chinese black vinegar?
Yes. Use rice vinegar with a small splash of balsamic, or just rice vinegar. The flavor will be a little lighter but still balanced.
What is velveting and is it necessary?
Velveting means coating meat in a cornstarch marinade before frying, so it stays tender and the sauce clings. It takes minutes and noticeably improves the texture.
How long does it take to make Kung Pao Chicken (Gong Bao Ji Ding)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Kung Pao Chicken (Gong Bao Ji Ding)?
About 335 kcal per serving, with 27 g of protein, 14 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 14 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
