Kung Pao Chicken (Gong Bao Ji Ding)
- By jackTao
- Oct 4, 2025
30 min
Instructions:
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Prepare the Chicken
- Cut 1 chicken drumstick (or 350g chicken breast) into 1.5cm cubes. If using drumstick, debone with scissors and pound the meat side with the back of a knife before cubing.
- Soak the chicken cubes in cold water for 10 minutes, then drain thoroughly and set aside. (Skip soaking if using chicken breast.)
- Prepare the Chicken
- Cut 1 chicken drumstick (or 350g chicken breast) into 1.5cm cubes. If using drumstick, debone with scissors and pound the meat side with the back of a knife before cubing.
- Soak the chicken cubes in cold water for 10 minutes, then drain thoroughly and set aside. (Skip soaking if using chicken breast.)
- Prepare the Aromatics
- Place the green part of 1 scallion and 5g ginger slices in a bowl. Pour in 50g boiling water and let steep. Set aside.
- Cut the white part of the scallion into 1.5cm rounds. Set aside.
- Marinate the Chicken
- Add 2g salt, 5g dark soy sauce, 15g Shaoxing wine (cooking wine), and 15g cornstarch to the chicken cubes. Mix well until slightly dry.
- Gradually add some of the scallion-ginger water, stirring until the chicken becomes sticky. Cover with plastic wrap and refrigerate for 1 hour.
- Prepare the Peanuts
- Place roasted peanuts (150g) in the microwave on high for 5 minutes to dry them out. Set aside. Alternatively, toast raw peanuts in a wok over medium heat until fragrant and lightly browned.
- Toast the Dried Chilies and Sichuan Peppercorns
- Cut 10g dried chilies (or 4 er jing tiao chilies) into segments.
- Heat a wok over high heat, then reduce to low. Add the dried chili segments and toast until slightly charred. Remove and set aside.
- In the same wok, toast 5g Sichuan peppercorns until fragrant. Remove and set aside.
- Stir-Fry the Chicken
- Heat the wok over high heat. Add 20g vegetable oil and heat until 70% hot (when a wooden chopstick bubbles in the oil).
- Add the marinated chicken and pan-fry without stirring until the top starts to turn white. Flip with a spatula, cook for 30 seconds, then stir-fry evenly.
- Add Aromatics and Simmer
- Add the scallion rounds and stir-fry. Pour in the remaining scallion-ginger water (add more hot water if needed to reach 100g total).
- Cover the wok with a lid, reduce heat to medium-low, and simmer for 2 minutes.
- Add Final Ingredients and Sauce
- Turn heat to high. Add the toasted peanuts, dried chilies, and Sichuan peppercorns.
- Add 2g chicken bouillon powder (or MSG), 5g Chinese black vinegar, and 2g sugar. Stir-fry evenly.
- Mix 10g cornstarch with 50g water to make a slurry. Pour into the wok and stir-fry until the sauce reaches your desired consistency.
- Finish and Serve
- Turn off heat. Drizzle 10g sesame oil over the dish and stir briefly.
- Transfer to a serving plate. Serve hot with steamed rice.
Recipe Notes:
- This recipe serves 1-2 people. Simply double or triple the ingredients for more servings.
- For a spicier version, increase the amount of dried chilies or add chili oil at the end. Remove seeds from chilies if you prefer less heat.
- Er jing tiao chilies (二荆条) are a mild Sichuan chili pepper variety. If unavailable, substitute with other dried red chilies or use less if they're very spicy.
- The enhanced version includes lettuce stem for added crunch and doubanjiang (Sichuan spicy bean paste) for deeper flavor. Toast raw peanuts in oil before cooking the chicken for the best taste.
- Chinese black vinegar (Chinkiang vinegar) adds a distinctive tangy flavor. Rice vinegar can be substituted but will be milder.
- The scallion-ginger water helps tenderize the chicken and adds aromatic flavor. Don't skip this step for the most authentic taste.
- For the best texture, make sure the wok is very hot (70% heat) before adding the chicken, and don't overcrowd the pan.
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Ingredients:
Serving size
For the Chicken and Marinade
- 1 chicken drumstick (or 350g chicken breast), cut into 1.5cm cubes
- 2 g salt
- 5 g dark soy sauce
- 15 g Shaoxing wine (Chinese cooking wine)
- 15 g cornstarch
For the Aromatics
- 1 scallion (180g), white part cut into 1.5cm rounds, green part for infusion
- 10 g fresh ginger, sliced (5g for infusion, 5g optional for stir-fry)
- 50 g boiling water, for scallion-ginger infusion
For the Stir-Fry
- 150 g roasted peanuts (or raw peanuts to be toasted)
- 10 g dried red chilies (or 4 er jing tiao chilies), cut into segments
- 5 g Sichuan peppercorns
- 20 g vegetable oil
For the Sauce
- 2 g chicken bouillon powder (or MSG)
- 5 g Chinese black vinegar
- 2 g sugar
- 10 g cornstarch, mixed with 50g water for slurry
- 10 g sesame oil
Optional Ingredients (for Enhanced Version)
- 250 g lettuce stem, peeled and cut into 1cm cubes
- 10 g doubanjiang (spicy bean paste)
- 5 g chili oil