Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe | Recipe Cart

Name: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe | Recipe Cart
Total time: 15 min
Ingredients: 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes; 1 teaspoon (5ml) Shaoxing wine (see note); 2 teaspoons light soy sauce (10ml); 2 teaspoons cornstarch (about 5g); Large pinch kosher salt; 1 tablespoon honey (15ml); 2 tablespoons (30ml) Chinkiang vinegar (see note); 1 tablespoon Shaoxing wine (15ml); 2 teaspoons (10ml) light soy sauce (see note); 1/2 teaspoon cornstarch (about 2g); Water or homemade or store-bought low-sodium chicken stock, as needed; 3 tablespoons vegetable oil (45ml); 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded; 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded); 4 medium cloves garlic, thinly sliced; 1-inch knob ginger, peeled and cut into fine matchsticks or grated; 6 scallions, white and pale green parts only, cut into 1/2-inch pieces; 3/4 cup roasted peanuts (about 5 ounces; 150g)

getrecipecart.com

For those of you keeping score at home (I know you're out there), yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Ingredients

2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
1 teaspoon (5ml) Shaoxing wine (see note)
2 teaspoons light soy sauce (10ml)
2 teaspoons cornstarch (about 5g)
Large pinch kosher salt
1 tablespoon honey (15ml)
2 tablespoons (30ml) Chinkiang vinegar (see note)
1 tablespoon Shaoxing wine (15ml)
2 teaspoons (10ml) light soy sauce (see note)
1/2 teaspoon cornstarch (about 2g)
Water or homemade or store-bought low-sodium chicken stock, as needed
3 tablespoons vegetable oil (45ml)
6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
4 medium cloves garlic, thinly sliced
1-inch knob ginger, peeled and cut into fine matchsticks or grated
6 scallions, white and pale green parts only, cut into 1/2-inch pieces
3/4 cup roasted peanuts (about 5 ounces; 150g)