Gong bao ji ding

Gong bao ji ding (or kung pao chicken) is a chicken stir-fry originating from the Sichuan province in China, where it was rumoured to have been named after an ex-governor of Sichuan. Since then, kung pao chicken’s popularity has spread globally and is now one of the most popular Chinese takeaway dishes ordered in the US.

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 large chicken breast, cut into 1.5 cm cubes
• 1/3 cup (80 ml) vegetable oil
• ½ cup unsalted roasted peanuts
• 12 - 15 large dried chillies, seeds removed, snipped into 1 cm lengths
• 1 tsp Sichuan peppercorns
• 2 garlic cloves, finely chopped
• 2 tsp finely grated ginger
• 6 thick spring onions (about 1 cm in diameter), cut into 1 cm pieces
• a little cornflour mixed with cold water, to thicken (optional)
• chilli oil, to serve

For the marinade 

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornflour
• a pinch of bicarb soda

For the sauce

• 1 tbsp sugar
• 1 tbsp Chinkiang black vinegar
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 1 tbsp soy sauce

Marinating time: 5 minutes

Instructions

1. In a medium bowl, combine the chicken with the marinade, mix well to combine and set aside. Heat the oil in a large wok or frying pan over high heat, then fry the peanuts for 1 minute, or until browned, then use a slotted spoon to remove from the pan.
   
2. Add the marinated chicken to the wok and stir-fry for 1-2 minutes, or until the chicken is lightly browned, then remove with a slotted spoon to a clean bowl. Add the dried chillies and Sichuan peppercorns to the wok. Cook, tossing, for a few seconds, until just fragrant, then add the garlic and ginger and cook for a further minute. Combine the sauce ingredients in a small bowl.
   
3. Return the chicken to the pan with the spring onions and the sauce mixture. Cook, tossing, until the chicken is cooked through and coated well with the sauce. If needed, add a little cornflour mixed with cold water to the pan to thicken the sauce. Stir through the peanuts and serve immediately with a drizzle of chilli oil.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Wok This Way

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G