🍽️ How to Make Gongbao Jiding (Kung Pao Chicken)

🧆 Ingredients

• 300g boneless chicken breast (diced)
• 1/2 cup roasted peanuts
• 8-10 dried red chilies (cut into sections)
• 2 green onions (chopped)
• 1 thumb ginger (minced)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon Sichuan peppercorns
• Vegetable oil for frying

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the chicken breast under cold running water to remove any residual blood or impurities. Pat dry with paper towels before dicing into uniform 1.5cm cubes. Uniform size ensures even cooking.
   • Inspect peanuts for freshness; discard any that are shriveled or have an off smell. If using raw peanuts, roast them in a dry pan over low heat until golden and aromatic, then set aside to cool.
   • Rinse green onions, ginger, and garlic. Peel the ginger and garlic, then mince finely. Chop green onions into small rounds, separating the white and green parts for later use.
   • Wipe dried red chilies with a damp cloth to remove dust. Cut into 2cm sections and shake out most seeds to reduce excessive heat and bitterness.
   • Measure out all sauces and seasonings before starting to streamline the cooking process.

2. Marinate the Chicken:

   • Place diced chicken in a bowl. Add 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon salt.
   • Mix thoroughly by hand, ensuring each piece is evenly coated. Let marinate for at least 10 minutes. For extra tenderness, marinate up to 30 minutes in the refrigerator.
   • Tip: Marinating with cornstarch creates a protective layer, keeping the chicken moist during stir-frying.

3. Mix the Sauce:

   • In a small bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, and 2 tablespoons water. Stir until sugar dissolves completely.
   • Taste the sauce; it should be balanced between sweet, sour, and savory. Adjust sugar or vinegar to your preference.

4. Prepare Aromatics and Peanuts:

   • Ensure all aromatics (ginger, garlic, green onion whites) are minced and ready.
   • If using store-bought roasted peanuts, check for freshness and aroma. If not roasted, toast them in a dry pan for 2-3 minutes until fragrant.
   • Set aside green onion greens for garnish.

5. Stir-Fry the Chicken:

   • Heat 2-3 tablespoons vegetable oil in a wok over medium-high heat until shimmering but not smoking.
   • Add Sichuan peppercorns and dried chilies. Stir-fry for 30-40 seconds until the oil is fragrant and chilies darken slightly (do not burn).
   • Immediately add marinated chicken. Spread out in the wok and let sear for 30 seconds before stirring. Stir-fry until chicken turns opaque and is lightly browned on all sides (about 2-3 minutes).
   • Tip: Do not overcrowd the wok; cook in batches if necessary for even browning.

6. Combine and Finish:

   • Add minced ginger, garlic, and green onion whites. Stir-fry for 30 seconds until fragrant.
   • Return all chicken to the wok if cooked in batches. Add roasted peanuts and pour in the prepared sauce.
   • Toss everything quickly and continuously to coat all ingredients. Cook for another 1-2 minutes until the sauce thickens and clings to the chicken.
   • Taste and adjust seasoning if needed. The chicken should be tender, the sauce glossy, and the peanuts crunchy.

7. Check for Doneness:

   • Chicken is done when the largest piece is white throughout and juices run clear. The sauce should be thick and shiny, not watery.
   • Peanuts should remain crisp, and chilies should be aromatic but not burnt.
   • If unsure, cut a piece of chicken to check the center for doneness.

8. Serve:

   • Transfer immediately to a serving plate. Garnish with green onion greens and extra peanuts for color and crunch.
   • Serve hot with steamed rice to soak up the flavorful sauce.

Additional Tips and Maturity Identification

• Always use fresh chicken for best texture and flavor.
• Marinate chicken thoroughly for at least 10 minutes; longer marination yields more tender meat.
• Stir-fry aromatics until just fragrant—overcooking can make them bitter.
• Add peanuts near the end to retain their crunch.
• Adjust chili quantity and type to control spice level.
• The finished dish should have a harmonious balance of sweet, sour, salty, and spicy flavors.
• If the sauce is too thick, add a splash of water; if too thin, cook a bit longer.
• For extra gloss, drizzle a few drops of sesame oil before serving.
• Clean all utensils and the wok thoroughly before starting to avoid off-flavors.

This expanded guide provides step-by-step clarity, ingredient preparation, doneness identification, and practical tips to ensure your Kung Pao Chicken is authentic and delicious every time.

💡 Tips

• Use chicken breast for a leaner texture.
• Adjust chili quantity for preferred spice level.
• Add sauce at the end for glossy finish.
• Roasted peanuts add crunch and aroma.