Sichuan Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng)

2 boneless chicken breasts, with or without skin

3 cloves of garlic

1 knob fresh ginger

5 scallions, white parts only

2 tablespoons peanut oil

A handful of dried red chilies (at least 10)

1 teaspoon whole Sichuan pepper corns

2/3 cup roasted unsalted peanuts or Cashew nuts

For the marinade:

1/2 teaspoon salt

2 teaspoons light soy sauce

1 teaspoon Shaoxing rice wine or medium-dry sherry

2 1/4 teaspoons cornstarch

1 tablespoon water

For the sauce:

3 teaspoons sugar

1 1/8 teaspoons cornstarch

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

3 teaspoons Chinkiang or black Chinese vinegar

1 teaspoon sesame oil

1 tablespoon chicken stock or water

 1. Cut the chicken into small cubes. Place in a small bowl and mix in the marinade ingredients.

2. Peel and thinly slice the garlic and ginger, and chop the scallions into the same size as the chicken dice. Cut the chilies in half .  

3. Combine the sauce ingredients in a small bowl

4. Add 2 tablespoons of oil to the wok and heat over a high flame. When the oil is hot but not yet smoking, add the chilies and Sichuan pepper and stir-fry until they are crisp and the oil is fragrant.

5. Add the chicken and fry over a high flame, stirring constantly.  Add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through.

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.

Kung Pao chicken

One thought on “Sichuan Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng)

  1. Pingback: The use of Chillies in China - The Chilli Workshop

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