KungPao chicken

A nutty/spicy chicken, also known as Gong Bao Jiding.

KungPao chicken


  • 1 Tbsp starch
  • 4 Tbsp soy sauce
  • 500 gr boneless/skinless chicken breasts, cubed
  • 3 Tbsp shaoxing (Chinese rice wine)
  • 2 Tbsp sugar
  • 3 Tbsp chicken stock
  • 1 Tbsp sesame oil (optional)
  • 4 tsp chiangang (Chinese black vinegar) or balsamic vinegar
  • 2 tsp Chinese dark soy sauce
  • 3 Tbsp peanut oil
  • 6-12 dried hot red chiles, seeded (based on how spicy you can handle)
  • 5 spring onions, white part only, thickly sliced crosswise
  • 1 clove large garlic, peeled, ends trimmed off, and thinly sliced
  • 1/2 cup shelled raw skinless peanuts
  • 1 cube piece of ginger, peeled and minced


Mix together starch and 1 Tbsp soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes.

Mix together the remaining 3 Tbsp soy sauce, rice wine, sugar, chicken stock, vinegar, sesame oil (optional), and dark soy sauce. Set aside.

Heat peanut oil in a pan over high heat until just beginning to smoke. Add chilies, half the spring onions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes.

Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes.

Stir in peanuts. Garnish with remaining spring onion.

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