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Kung Pao Chicken（宫保鸡丁）

Kung Pao Chicken is a classic Sichuan dish from China, named after a Qing Dynasty official, Ding Baozhen, who held the title "Gongbao" (Palace Guardian). This dish is famous for its unique combination of flavors—sour, sweet, salty, and spicy—all perfectly balanced. The tender chicken, crunchy peanuts, and spicy dried chilies, along with a sweet and tangy sauce, make it a beloved dish worldwide.

Kung Pao Chicken（宫保鸡丁）

9 Reviews
Level: Medium
Yield: 2-3 servings
Total: 45 min
(includes chilling time)
Active: 25 min

INGREDIENTS

  • Chicken Breast: 14 oz (about 400 grams)

DIRECTIONS

  1. Prepare the ingredients:

    400g chicken breast, diced. 100g cucumber, seeded and diced. 50g large green onions, cut into small pieces. 20g dried chili peppers, seeded and cut into small pieces.

    Tip:

    Removing the cucumber seeds helps prevent excess moisture during cooking.

  2. Marinate the Chicken:

    Place the diced chicken in a bowl. Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, and 1/2 teaspoon of salt. Mix well.

    Then add 2 teaspoons of cornstarch, Mix again and marinate for 20 minutes.

    Tip:

    Marinating the chicken enhances its tenderness and flavor.

  3. Prepare the Kung Pao Sauce:

    In a separate bowl, mix together 1 tablespoon of light soy sauce, 1 1/2 tablespoons of chinkiang vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, and some water mixed with cornstarch. Stir well and set aside.

    Tip:

    If you can't find chinkiang vinegar, you can substitute with apple cider vinegar or rice vinegar.

  4. Cook the Chicken:

    Heat oil in a pan over medium-high heat, add the marinated chicken and stir-fry until it changes color, remove from the pan and set aside.

  5. Stir-fry Aromatics:

    In the same pan, leave some oil and add 20g of Sichuan peppercorns, stir-fry until fragrant.

    Add the dried chili peppers and large green onions, stir-frying until aromatic.

    Tip:

    Adjust the amount of dried chili peppers and Sichuan peppercorns based on your spice preference.

  6. Combine Ingredients:

    Add the diced cucumber to the pan and stir-fry briefly.

    Return the chicken to the pan and stir-fry until everything is evenly mixed.

  7. Add Sauce and Peanuts:

    Add the prepared sauce and roasted peanuts in sequence. Stir well to coat all the ingredients with the sauce.

  8. Finish:

    Drizzle with chili oil and sesame oil, stir-fry for a few more seconds. Serve hot.

Kung Pao Chicken（宫保鸡丁） URL: https://www.cookcoda.com/kung-pao-chicken-gong-bao-ji-ding/