Gong Bao Ji Ding Sichuan Kung Pao Chicken Recipe

Ingredients

• 2 small boneless skinless chicken breasts, about 12 ounces (340g) total, cut into 1/2-inch cubes
• 2 teaspoons (10ml) light soy sauce (see note)
• 2 teaspoons (about 5g) cornstarch
• 1 teaspoon (5 ml) Shaoxing wine (see note)
• 1 large pinch kosher salt
• 2 tablespoons (30ml) Chinkiang vinegar (see note)
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) Shaoxing wine
• 2 teaspoons (10ml) light soy sauce
• 1/2 teaspoon (about 2g) cornstarch
• 1/4 cup water or homemade or store-bought low-sodium chicken stock, as needed
• 3 tablespoons (45ml) vegetable oil
• 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
• 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
• 4 medium cloves garlic, thinly sliced
• 1-inch knob ginger, peeled and cut into fine matchsticks or grated
• 6 medium scallions, white and pale green parts only, cut into 1/2-inch pieces
• 3/4 cup roasted peanuts (about 5 ounces; 150g)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag