Authentic Gong Bao Ji Ding: Spicy Szechuan Chicken Diced with Peanuts

Ingredients

  • 500g boneless chicken breasts
  • 1/2 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese black vinegar
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 8-10 dried red chilies, de-seeded and cut into halves
  • 1 tablespoon Szechuan peppercorns
  • 3 cloves garlic, sliced
  • 1 teaspoon fresh ginger, minced
  • 1 green onion, chopped
  • 1/2 cup peanuts, roasted
  • 1/2 cup water

Steps and instructions

  1. Cut the chicken into small cubes, then marinate them with salt, 1 tablespoon of soy sauce, and cornstarch. Let it sit for about 15 minutes.
  2. In a bowl, combine the remaining soy sauce, vinegar, sugar, and water to make the sauce. Set it aside.
  3. Heat the oil in a wok or large frying pan over medium heat.
  4. Add the dried chilies and Szechuan peppercorns to the pan. Stir-fry them for about 1-2 minutes, or until they darken slightly.
  5. Add the marinated chicken pieces to the pan. Stir-fry them for about 2-3 minutes, or until they are browned.
  6. Add the garlic, ginger, and green onion to the pan. Stir-fry them for about 1 minute.
  7. Pour the sauce mixture into the pan and stir well to coat the chicken. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until the sauce has thickened.
  8. Add the peanuts to the pan and stir well to combine.
  9. Continue to cook the dish for another 2-3 minutes, or until the chicken is cooked through and the sauce is well absorbed.
  10. Serve the Gong Bao Ji Ding hot with steamed rice.

Tools for making

Recipe variations

  • Substitute the chicken with tofu for a vegetarian version.
  • Add vegetables such as bell peppers, carrots, or broccoli to the dish for added color and flavor.
  • For a spicier version, increase the amount of dried chilies or add chili oil.
  • Replace the peanuts with cashews or almonds for a different nutty flavor.
  • For a healthier option, use skinless chicken breast and reduce the amount of oil used for cooking.
  • Try using different types of vinegar such as rice vinegar or apple cider vinegar for a unique twist.
  • Add a teaspoon of honey or maple syrup to the sauce for a touch of sweetness.
  • Experiment with different spices such as cumin or five-spice powder to customize the flavor profile.
  • For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Include some pineapple chunks or diced mango for a sweet and tangy variation.

Recipe overview

Gong Bao Ji Ding, also known as Kung Pao Chicken, is a classic Chinese dish that offers a delightful mix of flavors and textures. It's a stir-fry recipe featuring chicken, peanuts, and vegetables, all brought together with a flavorful sauce. This recipe is characterized by its balanced sweetness, sourness, and mild spiciness, making it a perfect dish for those who love a myriad of tastes in one meal. In this recipe, you'll marinate chicken pieces before stir-frying them with dried chilies, Szechuan peppercorns, garlic, and ginger. The addition of the tangy sauce and crunchy, roasted peanuts complete the dish, providing a satisfying contrast. The result is a mouth-watering dish that's not overly spicy, but is full of flavor. It may seem complex, but with the right preparation, this dish comes together quickly. It's perfect for a weeknight dinner and is sure to impress your family and friends. Serve the Gong Bao Ji Ding hot with steamed rice for a complete, hearty meal. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use chicken thighs instead of chicken breasts? Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just make sure to adjust the cooking time accordingly as thighs may take longer to cook.
  2. Is Gong Bao Ji Ding spicy? Yes, Gong Bao Ji Ding is known for its spicy flavor. The dried red chilies and Szechuan peppercorns add heat to the dish. However, you can adjust the amount of chilies according to your preference for spiciness.
  3. Can I omit the peanuts? Yes, if you have a peanut allergy or simply prefer not to use peanuts, you can omit them from the recipe. However, the peanuts do add a nice crunch and flavor to the dish.
  4. Can I make Gong Bao Ji Ding ahead of time? While Gong Bao Ji Ding is best enjoyed fresh, you can make it ahead of time and reheat it when needed. Just keep in mind that the texture of the chicken may change slightly upon reheating.
  5. Can I use a different type of vinegar? If you don't have Chinese black vinegar, you can substitute it with rice vinegar or even white vinegar. However, the flavor may be slightly different from the authentic Gong Bao Ji Ding.

Serving dishes and utensils

  • Wok - A traditional Chinese cooking pan with high, sloping sides that allows for easy stirring and tossing of ingredients.
  • Frying pan - An alternative to a wok, a flat-bottomed pan with low sides that can be used for stir-frying the chicken.
  • Cutting board - Used for chopping and preparing the ingredients.
  • Knife - Essential for cutting the chicken, garlic, ginger, and green onion.
  • Bowl - Used for marinating the chicken and combining the sauce ingredients.
  • Spatula - Helps in stirring and tossing the ingredients in the pan.
  • Measuring spoons - Used to measure the precise amounts of soy sauce, vinegar, sugar, salt, and cornstarch.
  • Small saucepan - Can be used to roast the peanuts, if they are not already roasted.
  • Rice cooker or pot - For cooking steamed rice to serve with the Gong Bao Ji Ding.
  • Plates or bowls - Used for serving the finished dish.

Origin stories

Gong Bao Ji Ding, also known as Kung Pao Chicken, is a famed dish in Szechuan cuisine, known for its spicy and tongue-numbing flavor. The name "Gong Bao" means palace guardian, as it was named after Ding Baozhen, a late Qing Dynasty official. Legend has it that Ding was particularly fond of this dish, and so it was named in his honor. The dish was widely popular until the Cultural Revolution in China, where anything bearing semblance to the old feudal system, including food, was denounced. The dish then vanished from public sight and it was only permitted to be served in restaurants with the name 'fast-fried chicken cubes' or 'chicken cubes with seared chilies'. It was not until the end of the Cultural Revolution that the dish was restored to its original name, and continues to be a beloved dish in Chinese cuisine today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.