Gong Bao Ji Ding

Gong Bao Ji Ding

This recipe, aka Sichuan Kung Pao Chicken, is adapted from seriouseats.com. It calls for several ingredients you may not have on hand, which is a bit costly initially, but most have a long shelf life so you can make this delicious meal over and over.


For the Chicken:

  • 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 t Shaoxing wine (dry sherry will work as substitute)
  • 2 t soy sauce
  • 2 t cornstarch
  • Large pinch kosher salt

For the Sauce:

  • 1 T honey
  • 2 T Chinkiang vinegar (see note)
  • 1 T Shaoxing wine
  • 2 t soy sauce
  • 1/2 t cornstarch
  • Chicken stock, as needed

For the Stir-Fry:

  • 3 T peanut oil
  • 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
  • 1 t Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
  • 4 cloves garlic, thinly sliced
  • 1-inch knob ginger, peeled and cut into fine matchsticks or grated
  • 6 green onions, white and pale green parts only, cut into 1/2-inch pieces
  • 3/4 C peanuts


For the Chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.

For the Sauce: Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.

To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.

Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.

Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

You might also like …