Homestyle Kung Pao Chicken (Gong Bao Ji Ding)
An authentic, easy-to-follow recipe for homestyle Kung Pao Chicken that's better than takeout! Learn the secrets to tender, juicy chicken and a perfectly balanced sweet, savory, and spicy sauce, straight from a Sichuan chef's family kitchen.
Equipment
- 1 Wok 14-inch or 12-inch large skillet
- 2 Small bowls for prep
- 1 Spatula
Ingredients
For the Chicken & Marinade:
- 1 large chicken breast (about 1/2 lb / 225g), cut into ½-inch (1.5 cm) cubes
- ½ tbsp Shaoxing wine (or dry sherry)
- ½ tbsp light soy sauce
- ¼ tsp salt
- 1 tbsp egg white
- 1 tsp cornstarch
- 1 tsp sesame oil
For the Sauce (碗汁)
- 1 tbsp Chinese black vinegar (Chinkiang vinegar recommended)
- 1 tbsp white sugar
- ½ tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp honey
- 2 tbsp water or chicken stock
- 2 scallions finely chopped
- 2-3 cloves garlic minced
- ½ tbsp sesame oil
- 1 tbsp cornstarch
For the Stir-Fry
- ½ cup peanuts (75g)raw, unsalted
- 2 tbsp cooking oil (like canola, vegetable, or avocado), divided
- 1 tsp whole Sichuan peppercorns
- 3-4 dried red chilies (like chiles de árbol), snipped into segments
- 2 tbsp Pixian Doubanjiang (spicy broad bean paste), finely chopped
- ⅓ English cucumber (about ½ cup), diced
- ¼ large carrot (about ⅓ cup), diced
Instructions
- Marinate Chicken: In a medium bowl, combine the chicken cubes with all marinade ingredients (Shaoxing wine, light soy sauce, salt, egg white, cornstarch, sesame oil). Mix well and set aside to marinate for at least 30 minutes.
- Mix Sauce: In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved. Set aside.
- Prep Veggies: Dice the cucumber and carrot. Finely chop the doubanjiang. Snip the chilies. Have everything ready by your stove.
- Fry Peanuts: Heat 1 tsp of oil in your wok over medium-low heat. Add peanuts and stir-fry constantly for 4-5 minutes until golden. Remove and cool on a plate. They will crisp as they cool.
- Cook Chicken: Wipe the wok clean. Heat over high heat until smoking. Add 1 tbsp of oil. Add the chicken in a single layer and sear for 30-40 seconds. Stir-fry for another 10-20 seconds until just cooked. Remove and set aside.
- Bloom Aromatics: Reduce heat to low. Add the remaining oil, Sichuan peppercorns, and dried chilies. Stir-fry for 30 seconds until fragrant.
- Build Flavor: Add the chopped doubanjiang and stir-fry on low for 1 minute until the oil is red and aromatic.
- Combine: Turn heat to high. Add the carrots and cucumber and stir-fry for 1-2 minutes. Add the cooked chicken back to the wok.
- Finish: Give the sauce a final stir and pour it into the wok. Stir-fry for 30 seconds as it thickens and coats everything. Turn off the heat, add the crispy peanuts, toss one last time, and serve immediately over steamed rice.
Notes
Allergen Information
- Contains: Peanuts, Soy, Wheat (from soy sauce/doubanjiang), Egg.
- For Gluten-Free: Use tamari instead of soy sauce, ensure your oyster sauce and doubanjiang are gluten-free, and substitute dry sherry for Shaoxing wine.