How to Make Kung Pow Chicken (Gong Bao Ji Ding)

Ingredients

• 4 tbsp Canola Oil (neutral oil, high smoke point; thin coat + stir‑fry)
• 10 whole Arbol Chilies (stem removed, seeds removed; dried and very spicy)
• 1 tsp Szechuan Peppercorns (toasted lightly for aroma)
• 12 oz Chicken Breast (skinless, boneless, cut into bite‑size pieces)
• 1.5 tbsp Dry Sherry (1 tsp for marinate, 1 tbsp for sauce)
• 4 tsp Light Soy Sauce (low sodium preferred; 2 tsp for marinate, 2 tsp for sauce)
• 2.5 tsp Cornstarch (2 tsp for marinate, 0.5 tsp for sauce; thickens coating)
• 1 pinch Kosher Salt (seasoning)
• 4 cloves Garlic (thinly sliced)
• 1 inch Fresh Ginger (peeled and cut into fine julienne matchsticks)
• 6 stalks Scallions (white and pale green parts only, cut into 1 cm pieces)
• 0.75 cup Roasted Peanuts (unsalted, roughly the same size as chicken pieces)
• 1 tbsp Honey (liquid sweetener for sauce)
• 2 tbsp Chinese Black Vinegar (Chinkiang) (provides tangy depth; balsamic can be used in a pinch)
• 2 tbsp Chicken Broth (added a tablespoon at a time to de‑glaze and thin sauce)

Instructions

1. Lightly Oil the Wok

   Using a paper towel, spread a thin coating of oil over the bottom of the wok.

   Time: PT2M

2. Heat the Wok

   Place the wok over the highest heat setting. Wait until the oil begins to smoke heavily (about 450‑500°F).

   Time: PT2M

   Temperature: 450-500°F

3. Add Fresh Oil

   Add 2‑3 tbsp of fresh canola oil to the hot wok; it should sizzle immediately.

   Time: PT30S

4. Infuse Chilies and Peppercorns

   Drop the 10 arbol chilies and 1 tsp Szechuan peppercorns into the oil and stir for 5‑10 seconds; remove quickly to avoid burning.

   Time: PT10S

5. Stir‑Fry the Chicken

   Add the marinated chicken pieces (12 oz). Cook, stirring, until the exterior turns white, about 3‑4 minutes. Do NOT cook through fully.

   Time: PT4M

6. Add Aromatics

   Add the sliced garlic and julienned ginger. Stir‑fry for about 30 seconds until fragrant.

   Time: PT30S

7. Add Scallions and Peanuts

   Stir in the cut scallion whites and the roasted peanuts. Cook 1‑2 minutes until scallions soften.

   Time: PT2M

8. Introduce the Sauce

   Pour the pre‑mixed sauce (honey, black vinegar, sherry, soy sauce, 0.5 tsp cornstarch) over the ingredients. Stir quickly.

   Time: PT30S

9. Adjust Consistency

   Add 1 tbsp chicken broth (or water) at a time, stirring, until the sauce becomes glossy and lightly coats everything.

   Time: PT2M

10. Finish and Serve

    Give everything a final toss, taste for seasoning, and serve immediately over steamed rice or noodles.

    Time: PT30S

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

30 g

Fat

78 g

Fiber

6 g