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Authentic Sichuan Kung Pao Chicken (Gong Bao Ji Ding with Peanuts and Chili Peppers)
The world-famous Sichuan classic: marinated chicken cubes flash-fried in a searing wok with dried red chilies, Sichuan peppercorns, garlic, and scallions, coated in a balanced sweet-tangy sauce and topped with crunchy roasted peanuts.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
4servings
- Chicken breast, diced into 2 cm cubes500 g
- Roasted unsalted peanuts80 g
- Dried red chilies, seeded and halved6 piece
- Scallions, sliced into 1 cm pieces3 stalk
- Fresh ginger, minced1 tbsp
- Garlic cloves, thinly sliced3 clove
- Soy sauce2 tbsp
- Brown sugar1 tbsp
- Chinkiang black vinegar or rice vinegar1.5 tbsp
- Cornstarch1 tbsp
- Vegetable oil for stir-frying2 tbsp
Preparation Steps
1
Marinate chicken with 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes. In a separate bowl, whisk remaining soy sauce, vinegar, sugar, cornstarch, and 2 tbsp water for the sauce.
15 min timer
2
Heat oil in wok over high heat. Add chicken and stir-fry vigorously for 3-4 minutes until seared, then transfer to a plate.
4 min timer
3
In the same wok, toss in dried chilies, ginger, and garlic, stir-frying for 30 seconds until fragrant.
1 min timer
4
Return chicken to wok, add scallions, and pour in sauce. Stir-fry for 1 minute until sauce glazes the chicken. Toss in roasted peanuts and serve hot.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
