Name: Fiery Kung Pao Chicken (Gong Bao Ji Ding)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lbs Boneless, skinless chicken breast or thigh; 1 tbsp Cornstarch; 1 tbsp Shaoxing wine; 1 tsp Soy sauce; 0.5 cup Peanuts; 10 pieces Dried red chilies; 1 tsp Sichuan peppercorns; 3 cloves Garlic; 1 inch Ginger; 2 pieces Scallions; 3 tbsp Vegetable oil; 2 tbsp Soy sauce; 2 tbsp Black vinegar; 1 tbsp Sugar; 1 tsp Cornstarch; 2 tbsp Water

Fiery Kung Pao Chicken (Gong Bao Ji Ding)

DinnerHigh-ProteinQuick & Easy

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken breast or thigh	1 lbs	129	24g	0g	3g
Cornstarch	1 tbsp	8	0g	2g	0g
Shaoxing wine	1 tbsp	5	0g	0g	0g
Soy sauce	1 tsp	1	0g	0g	0g
Peanuts	0.5 cup	104	5g	3g	9g
Dried red chilies	10 pieces	8	0g	2g	0g
Sichuan peppercorns	1 tsp	3	0g	1g	0g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 inch	2	0g	0g	0g
Scallions	2 pieces	0	0g	0g	0g
Vegetable oil	3 tbsp	90	0g	0g	10g
Soy sauce	2 tbsp	6	1g	1g	0g
Black vinegar	2 tbsp	1	0g	0g	0g
Sugar	1 tbsp	12	0g	3g	0g
Cornstarch	1 tsp	2	0g	0g	0g
Water	2 tbsp	0	0g	0g	0g

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken breast or thigh	1 lbs	129	24g	0g	3g
Cornstarch	1 tbsp	8	0g	2g	0g
Shaoxing wine	1 tbsp	5	0g	0g	0g
Soy sauce	1 tsp	1	0g	0g	0g
Peanuts	0.5 cup	104	5g	3g	9g
Dried red chilies	10 pieces	8	0g	2g	0g
Sichuan peppercorns	1 tsp	3	0g	1g	0g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 inch	2	0g	0g	0g
Scallions	2 pieces	0	0g	0g	0g
Vegetable oil	3 tbsp	90	0g	0g	10g
Soy sauce	2 tbsp	6	1g	1g	0g
Black vinegar	2 tbsp	1	0g	0g	0g
Sugar	1 tbsp	12	0g	3g	0g
Cornstarch	1 tsp	2	0g	0g	0g
Water	2 tbsp	0	0g	0g	0g

Directions

Step 1
Cut chicken into 1-inch cubes. Marinate with cornstarch, Shaoxing wine, and soy sauce for 15 minutes.
Step 2
Chop dried chilies into 1-inch pieces, mince garlic and ginger, chop scallions (white and green parts separate).
Step 3
In a small bowl, whisk together soy sauce, black vinegar, sugar, cornstarch, and water for the sauce. Set aside.
Step 4
Heat 1 tbsp oil in a wok over medium heat. Fry peanuts until golden. Remove and set aside.
Step 5
Add remaining oil to the wok, increase heat to high. Stir-fry marinated chicken until cooked through and lightly browned. Remove chicken and set aside.
Step 6
Reduce heat to medium. Add dried chilies and Sichuan peppercorns to the wok. Stir-fry for 30 seconds until fragrant (be careful not to burn chilies).
Step 7
Add minced garlic, ginger, and white parts of scallions. Sauté for 1 minute until fragrant.
Step 8
Return chicken to the wok. Pour in the prepared sauce, tossing quickly to coat. Cook until sauce thickens.
Step 9
Stir in fried peanuts and green parts of scallions. Serve immediately with steamed rice.