Gong Bao Ji Ding (Kung Pao Chicken)

Chinese, Szechuan

By: Fuscia Dunlop

Servings: 6


  • 12 boneless Chicken Thighs

  • 9 cloves Garlic Sliced thin

  • 2 inch piece of Ginger sliced thin

  • 15 scallions, white part only chopped

  • 6 Tbsps. peanut oil

  • 3 generous handfuls of dried red chilies (at least 10)

  • 1 tbsp. whole Sichuan Peppercorns

  • 2 Cups roasted unsalted Peanuts


  • 1 1/2 tsp Salt

  • 2 tbsp. light soy sauce

  • 1 tbsp. Shaoxing Wine

  • 1 1/2 tbsp. potato flour or 1⅛ tsp Cornstarch

  • 3 Tbsps. water 


  • 3 tbsp. Sugar

  • 2 1/4 tsp potato flour or 1⅛ tsp Cornstarch

  • 1 tbsp. dark soy sauce

  • 1 tbsp. Light soy sauce

  • 3 tbsp. Chinkiang or Chinese Black Vinegar

  • 1 tbsp. sesame oil

  • 3 Tbsps. chicken stock

  • 3 Tables Kekap Manis


  1. Cut the chicken as evenly as possible into ½ inch strips then cut these into small cubes. Place in a bowl and mix in the marinade ingredients.

  2. Peel and thinly slice the Garlic and Ginger and chop the Scallions into chunks as long as their diameter to match the chicken cubes. Snip the chilies in half or into 2 inch sections discard as many seeds as possible.

  3. Combine the sauce ingredients in a small bowl.

  4. Season the wok then add 2 Tbsp. of oil and heat over a high flame. When the oil is hot but not smoking, add the chilies and Sichuan Pepper and stir fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices.

  5. Quickly add the Chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic and scallions and continue to stir fry for a few minutes until they are fragrant and the meat is cooked through.

  6. Give the sauce a stir and add to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.