Gong Bao Chicken (Kung Pao Chicken)

Gong Bao Chicken (Kung Pao Chicken) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp cornstarch
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp Chinkiang (black) vinegar
• 1.5 tbsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 3 tbsp peanut oil (or other high-smoke point oil)
• 10-15 pieces dried red chilies
• 1 tsp Sichuan peppercorns
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 0.5 cup roasted unsalted peanuts
• 3 stalks green onions, sliced

How to make Gong Bao Chicken (Kung Pao Chicken)

1. Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes. In a medium bowl, combine the chicken with 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, and 1 tbsp cornstarch. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. While the chicken marinates, prepare the sauce: In a small bowl, whisk together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 2 tbsp Chinkiang vinegar, 1.5 tbsp sugar, 1 tsp sesame oil, and 1 tsp cornstarch until smooth. Set aside.
3. Prepare your aromatics: Cut 10-15 dried red chilies into 1-inch segments (discarding seeds if you prefer less heat). Mince 1 tbsp ginger and 2 cloves garlic. Slice 3 green onions into 1-inch pieces, separating the white and green parts.
4. Heat 2 tbsp of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
5. Add the remaining 1 tbsp of peanut oil to the same wok. Reduce heat to medium, then add the dried red chilies and 1 tsp Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and the chilies slightly darken, being careful not to burn them.
6. Add the minced ginger, minced garlic, and the white parts of the sliced green onions to the wok. Stir-fry for another 15-20 seconds until aromatic.
7. Return the cooked chicken to the wok. Add 0.5 cup roasted unsalted peanuts and stir everything together for about 1 minute to combine the flavors.
8. Give the prepared sauce a quick whisk to re-incorporate the cornstarch, then pour it evenly over the chicken and peanuts. Stir constantly for 1-2 minutes until the sauce thickens and coats all the ingredients.
9. Stir in the green parts of the sliced green onions and immediately remove the wok from the heat. The green onions should remain vibrant and slightly crisp.
10. Serve hot with steamed white rice.

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