Kung Pao Chicken (Gong Bao Ji Ding)

Name: Kung Pao Chicken (Gong Bao Ji Ding)
Total time: 35 min
Ingredients: 2 Chicken breast, boneless skinless; 1 ½ tsp Dark soy sauce; 2 tbsp Shaoxing wine; 2 tsp Baking soda; 3 tsp Cornstarch; ½ tsp White pepper; 3 tbsp Soy sauce; 2 tbsp Vinegar; 2 tbsp Sugar; ½ cups Chicken stock; 2 tbsp Vegetable oil; 4–6 cloves Garlic, chopped; 1 oz Ginger, chopped; 10 Dried chili; 1 tbsp Peppercorn, toasted; 4–6 Scallion; ¼ cups Peanut, roasted; 1 tsp Sesame oil

By Seonkyoung Longest · 35 min

Ingredients

Chicken breast · boneless skinless2
Dark soy sauce1 ½ tsp
Shaoxing wine2 tbsp
Baking soda2 tsp
Cornstarch3 tsp
White pepper½ tsp
Soy sauce3 tbsp
Vinegar2 tbsp
Sugar2 tbsp
Chicken stock½ cups
Vegetable oil2 tbsp
Garlic · chopped4–6 cloves
Ginger · chopped1 oz
Dried chili10
Peppercorn · toasted1 tbsp
Scallion4–6
Peanut · roasted¼ cups
Sesame oil1 tsp

Instructions

Mix the chicken ingredients in a bowl and marinate for 10 minutes.
Whisk the sauce ingredients until the sugar dissolves, then set aside.
Heat a wok over high heat, add 1 Tbs oil and the chicken. Cook 2 to 3 minutes, until about three-quarters cooked with browned edges. Remove the chicken and set aside.
Add the remaining 1 Tbs oil to the empty wok. Stir in the garlic, ginger, chilies and Sichuan peppercorns and stir-fry 30 seconds to 1 minute, until fragrant. Stir the sauce again, pour it in and bring to a boil, stirring constantly.
Return the chicken to the wok and stir until coated and the sauce has thickened, about 1 to 2 minutes.
Stir in the green onions and peanuts, cook together for 1 to 2 minutes, then remove from heat.
Transfer to a serving plate and drizzle with sesame oil if using.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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