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Kung Pao Chicken (宫保鸡丁, Gōngbǎo Jīdīng)
More recipes: Chinese recipes · All Asian recipes
Kung Pao Chicken (宫保鸡丁, Gōngbǎo Jīdīng)
Laura Chen
4
25 Minuten
10 Minuten
360
Chinese
Main course
Kung pao chicken (gōngbǎo jīdīng) comes from Sichuan cooking: diced chicken, roasted peanuts and dried chilies in a sweet and sour sauce of soy sauce and Chinese black vinegar. Sichuan pepper adds the typical tingle on your tongue. You spend 10 minutes at the wok; serve it with rice.
Ingredients
- 500 g chicken breast, cut into 1.5 cm cubes
- 75 g unsalted peanuts, roasted
- 8 to 10 whole dried chilies
- 1 tsp Sichuan peppercorns (they make your tongue tingle)
- 3 scallions, cut into 1 cm pieces
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely chopped
- 2 tbsp vegetable oil
For the marinade:
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 tsp cornstarch
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp Chinkiang vinegar (Chinese black vinegar)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 120 ml (1/2 cup) chicken broth
Instructions
- For the marinade, stir together the soy sauce, Shaoxing wine and cornstarch in a small bowl. Add the chicken, mix well and let it sit for at least 15 minutes.
- Whisk the sauce ingredients in a second bowl until smooth and keep it next to the stove.
- Heat the oil in the wok over medium heat. Add the Sichuan pepper and chilies and stir for 30 seconds, until fragrant and the chilies turn dark red.
- Turn the heat up, add the marinated chicken and stir-fry for 3 to 4 minutes, until the cubes turn white on the outside.
- Add the garlic, ginger and scallions and stir-fry for 1 to 2 minutes more, until the chicken is no longer pink inside.
- Stir the sauce again, pour it into the wok and cook for 1 minute, stirring, until it thickens and turns glossy.
- Stir in the peanuts and serve the kung pao chicken hot with rice.
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More recipes: Chinese recipes · All Asian recipes