Kung Pao Chicken (Gong Bao Ji Ding)

Ingredients

• For the Chicken & Marinade:
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1/2-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
• For the Sauce:
  • 2 tbsp soy sauce
  • 2 tbsp Chinkiang vinegar (or balsamic/rice vinegar blend)
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp dark soy sauce (optional, for color)
  • 1/4 cup chicken broth or water
• For Stir-Frying:
  • 2-3 tbsp vegetable oil
  • 8-15 dried red chilies (like Tien Tsin), snipped in half (adjust to heat preference)
  • 1 tsp Sichuan peppercorns (optional but key for authentic flavor)
  • 3 cloves garlic, thinly sliced
  • 1-inch piece fresh ginger, thinly sliced
  • 2 scallions, white parts chopped, green parts sliced for garnish
  • 1/2 cup unsalted roasted peanuts
  • Cooked white rice for serving

Instructions

1. Marinate Chicken: In a bowl, combine chicken cubes with marinade ingredients (soy sauce, Shaoxing wine, cornstarch, sesame oil). Mix well and let sit for 15-20 minutes.
2. Prepare Sauce: In a small bowl, whisk together all sauce ingredients (soy sauce, vinegar, Shaoxing wine, sugar, cornstarch, dark soy sauce if using, broth/water). Set aside.
3. Set Up: Have all ingredients (marinated chicken, sauce, chilies, Sichuan peppercorns, garlic, ginger, scallion whites, peanuts) ready near the stove – stir-frying is fast!
4. Stir-Fry: Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering. Add chicken and stir-fry until lightly browned and cooked through. Remove chicken from wok and set aside.
5. Bloom Aromatics: Add remaining 1-2 tbsp oil to the wok. Reduce heat slightly to medium-high. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for 30-60 seconds until fragrant and chilies darken slightly (don't burn them). Add garlic, ginger, and scallion whites; stir-fry for another 30 seconds until aromatic.
6. Combine: Return cooked chicken to the wok. Give the sauce mixture a stir and pour it into the wok. Stir and toss quickly as the sauce thickens (about 30-60 seconds).
7. Finish: Stir in the roasted peanuts.
8. Serve: Serve immediately over cooked white rice, garnished with sliced scallion greens.

Why It's Special

Kung Pao Chicken is a classic Sichuan dish known for its bold flavors – savory, sweet, tangy, and spicy, often with the characteristic numbing sensation (málà) from Sichuan peppercorns. The combination of tender chicken, crunchy peanuts, and aromatic chilies creates a complex and satisfying texture and taste profile. It's one of the most popular Chinese dishes internationally, appreciated for its addictive balance of flavors.