Kung Pao Chicken

By Lauren MiyashiroUpdated: Dec 16, 2022

2 Ratings

kung pao chicken with peanuts and dried chiles

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

Growing up eating a ton (and yes, I mean a ton) of American Chinese food, kung pao chicken was near the top of my all-time faves. Slightly spicy, a bit sweet, packed with peanuts and tender nubs of chicken, it was perfect to eat over rice or out of the fridge at midnight.

Though folks are often quick to show how far a lot of American Chinese dishes have changed from their original Cantonese, Sichuanese, or Hunanese roots, the kung pao chicken I ate growing up wasn’t too far from the original.

Gong bao ji ding (宫保鸡丁), as it’s called in Chinese, is said to be named after Ding Baozhen, a 19th century governor of the Sichuan province. It’s made with tiny morsels of chicken, dried chiles, Sichuan peppercorns, and shaoxing wine. Shaoxing wine is a cooking rice wine that can be found in many Chinese recipes, and if you intend to be cooking more traditional dishes, you should absolutely pick up a bottle; if you can’t find one, feel free to use a dry sherry or mirin.

The two things I would not leave out are the dried chiles and Sichuan peppercorns. The former add the necessary kick, and the latter add a floral pepperiness as well as a bit of the signature numbing sensation.

The kung pao of my youth had a lot more fresh veg, namely celery and bell pepper. This recipe leans a little more gong bao than kung pao, but I felt many (myself included) might miss the grassy sweetness that fresh peppers can provide. So I tossed in some roughly chopped Italian long hots (a great substitute for mild chiles used in Chinese cooking) but you can use bell peppers.

Made this? Let us know how it came out!

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Yields:: 4
Prep Time:: 15 mins
Total Time:: 25 mins

Ingredients

1 lb.
skinless, boneless chicken thighs, cut into ½” pieces
1
large egg white
3 1/2 tsp.
cornstarch, divided
4 tsp.
shaoxing wine, dry sherry, or mirin, divided
4 tsp.
soy sauce, divided
3 tbsp.
granulated sugar
3 tbsp.
plus 1 ½ tsp Chinese black vinegar or rice wine vinegar
2 tsp.
dark soy sauce (optional)
1/2 tsp.
kosher salt
1/4 tsp.
MSG
4 tbsp.
tablespoons peanut oil, divided
12
dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces
1/2 tsp.
Sichuan peppercorns
1
(1”) piece ginger, cut into thin matchsticks
3
cloves garlic, thinly sliced
4
scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced
1/2 c.
mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped
2/3 c.
roasted, unsalted peanuts
Steamed white rice, for serving

Nutrition Information

Calories2318 Fat139 gSaturated fat29 gTrans fat0 gCholesterol445 mgSodium3117 mgCarbohydrates138 gFiber17 gSugar62 gProtein119 gVitamin D0 mcgCalcium261 mgIron15 mgPotassium3341 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large bowl, mix chicken, egg white, 2 teaspoons cornstarch, 1 teaspoon wine, and 1 teaspoon soy sauce. Cover with plastic wrap and let sit at room temperature until ready to use, or refrigerate up to 2 hours.
2. Step 2In a small bowl, combine granulated sugar, vinegar, dark soy sauce, if using, salt, MSG, and remaining 3 teaspoons wine and 3 teaspoons soy sauce; set sauce aside.
3. Step 3In a wok or large cast-iron skillet over medium-high heat, heat 3 tablespoons oil until shimmering. Cook chicken mixture, stirring often, until lightly browned and cooked through, 4 to 5 minutes. Transfer chicken to a plate along with any accumulated juices. Wipe out wok.
4. Step 4In wok over low heat, heat remaining 1 tablespoon oil. Cook dried chiles and peppercorns, stirring frequently, until very fragrant and chiles are slightly darkened in color, about 2 minutes.
5. Step 5Increase heat to medium. Add ginger and garlic and cook, tossing constantly, until fragrant, about 1 minute. Add white and pale green scallion parts and fresh chiles and cook, tossing constantly, until vegetables slightly blister but aren’t tender, 1 to 2 minutes.
6. Step 6Add peanuts and cook, tossing, until heated through, about 1 minute. Add reserved sauce and return chicken to wok. Increase heat to medium-high and bring sauce to a heavy simmer. Cook, stirring frequently, until slightly reduced, about 2 minutes.
7. Step 7In a small bowl, combine 1 tablespoon water and remaining 1 ½ teaspoons cornstarch. Gradually add to sauce until desired consistency is reached.
8. Step 8Serve chicken with rice alongside. Top with dark scallion parts.

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