Kung Pao Chicken

Name: Kung Pao Chicken (Gong Bao Ji Ding)
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 10–15 dried red finger-length chilies, deseeded and cut into 2 in (5 cm) lengths; 3 heaping tablespoons roasted peanuts; 1 clove garlic, thinly sliced; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces; 2 tablespoons oil; 1 tablespoon Sichuan peppercorn oil; 1 teaspoon Chinese rice wine or sherry; 1 tablespoon cornstarch; 8 oz (250 g) skinless, boneless chicken breast, cut into bite-sized cubes; 1 teaspoon Chinese rice wine or sherry; 8 oz (250 g) skinless, boneless chicken breast, cut into bite-sized cubes; 1 green onion (scallion), trimmed and cut into small rounds; 1 green onion (scallion), trimmed and cut into small rounds; 1½ tablespoon soy sauce; ½ teaspoon dark soy sauce; 1 teaspoon Chinese black vinegar; ½ teaspoon Chinese rice wine or sherry; ½ teaspoon Chinese rice wine or sherry; 1 teaspoon sugar; 3 dashes white pepper; 2 tablespoons water; 1 teaspoon cornstarch

Gong Bao Ji Ding

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Kung Pao Chicken is a classic dish in Sichuan cuisine. Originally from the Sichuan province in central western China, Kung Pao Chicken is probably more famous and popular outside of China than it is in its motherland. Despite my many travels to China, I had never had Kung Pao Chicken, not even once. I can only blame it on my numerous bad experiences with the westernized versions of Kung Pao Chicken; I simply had no desire to try an authentic version of the dish. When I went to Chengd

Ingredients

Asia
China
Main course
June

Ingredients

Method