Kung Pao Chicken (宫保雞丁; pronounced Gōngbǎo Jīdīng) is one of those Chinese dishes that has an authentic Sichuan version as well as a popular Americanized version.
This version is more akin to the Sichuan version. It’s a simple stir fry with very few ingredients, that is easy to put together.
I thought this came out quite tasty. It consists of chicken cubes, stir fried with chili peppers and Sichuan peppercorns. Peanuts were added in near the end as well.
Kung Pao Chicken
- 1 lb boneless chicken thighs cut into bite-sized cubes
- 1 tbsp vegetable oil
- 3 tbsp roasted peanuts
- 8 chili peppers
- 1 tsp Sichuan peppercorns
- 5 slices of ginger
- 2 cloves of garlic minced
- 1 scallion finely chopped
- 1 1/2 tbsp light soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tsp granulated white sugar
- 1/4 tsp black vinegar
- 2 tbsp water
- 1/2 tsp cornstarch
- Add oil to wok and turn stove heat to medium-high. Add in garlic and cook until aroma comes out. Add in ginger and chicken and stir fry until chicken is completely cooked. Stir in chili peppers and peppercorns. Add in peanuts and cook for about another minute.
- Mix sauce ingredients in a small bowl, making sure cornstarch is dissolved. Heat sauce in a small saucepan until it thickens. Then add sauce to chicken and toss until chicken is completed coated in sauce. Garnish with scallions. Serve warm with rice.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.