Kung Pao Chicken Recipe (Gong Bao Ji Ding)
Dried chiles sizzled in oil add just enough heat to the savory-sweet Sichuan classic gong bao ji ding, or kung pao chicken.
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Cooking tools:
- Wok
- Nonstick skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Kitchen timer
Ingredients
- 4 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 Tbsp. Shaoxing wine
- 2 Tbsp. sugar
- 3 Tbsp. chicken stock
- 4 tsp. Chinkiang (black) vinegar (or substitute balsamic vinegar)
- 1 Tbsp. toasted sesame oil
- 2 tsp. Chinese dark soy sauce
- 3 Tbsp. vegetable or peanut oil
- 12 small dried red chiles, stemmed, halved crosswise, and seeded
- 5 scallions, white part only, thickly sliced crosswise
- 1 large garlic clove, thinly sliced
- One ½-in. piece fresh ginger, peeled and finely chopped
- ½ cup shelled, skinless raw peanuts
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