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Classic Sichuan Kung Pao Chicken Stir-Fry - Image 1

Classic Sichuan Kung Pao Chicken Stir-Fry

Asian cuisineChinese cuisineSichuan cuisine
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Classic Sichuan Kung Pao Chicken Stir-Fry

Gong Bao Ji Ding

Prep: 25 min • Cook: 10 min. The authentic Sichuan Gong Bao Ji Ding featuring tender chicken, crunchy peanuts, dried chilies, and the signature numbing spice of Sichuan peppercorns, all coated in a savory, slightly sweet, and tangy sauce. Perfect for a fiery and flavorful weeknight meal.

Preparation time
25 min
Cooking time
10 min
Total time
35 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1lb chicken thigh(boneless, skinless, cut into 1-inch cubes)
  • 1/2 cup peanuts(roasted, unsalted)
  • 6 pcs dried chilies(stems removed, cut into 1-inch pieces (adjust to spice preference))
  • 1 tsp sichuan peppercorns
  • 3 tbsp garlic(minced)
  • 1 tbsp ginger(minced)
  • 3 pcs scallions(white and green parts separated, cut into 1-inch pieces)

Sauce

  • 2 tbsp chinkiang vinegar
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 2 tbsp water

Marinade

  • 1 tbsp soy sauce
  • 1 tsp shaoxing wine
  • 1 tsp cornstarch

Instructions

Prepare Ingredients

  1. In a small bowl, whisk together all sauce ingredients until well combined. Set aside.
  2. In another small bowl, combine the chicken cubes with marinade ingredients (soy sauce, shaoxing wine, cornstarch). Mix well and let it marinate for at least 15 minutes.
  3. Prepare the aromatics: mince garlic and ginger, cut scallions into pieces (separating white and green parts), and snip the dried chilies.

Cooking

  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of cooking oil (like peanut or vegetable oil). Once hot, add the marinated chicken and stir-fry until lightly browned and mostly cooked through, about 2-3 minutes. Remove chicken from the wok and set aside.
  2. Add a little more oil to the wok if needed. Add the Sichuan peppercorns and dried chilies. Stir-fry for about 30 seconds until fragrant (be careful not to burn the chilies).
  3. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds until fragrant.
  4. Return the cooked chicken to the wok. Give the sauce a quick stir and pour it over the chicken. Stir-fry until the sauce thickens and coats the chicken, about 1-2 minutes.
  5. Add the roasted peanuts and the green parts of the scallions. Toss everything together for another minute until well combined and heated through.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450 kcal180 kcal1,800 kcal
Protein30 g12 g120 g
Fat25 g10 g100 g
Carbs25 g10 g100 g

Tips

  • Marinating the chicken is key for tender results; don't skip this step for the best flavor.
  • Ensure your wok is very hot before adding ingredients; this is crucial for a good stir-fry.
  • Serve immediately hot with steamed rice for an authentic and satisfying meal experience.

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