Kung Pao Chicken
Dried chiles sizzled in oil add just enough heat to this savory-sweet Sichuan classic.
- Serves
4
- Time
40 minutes
![Kung Pao Chicken](https://www.saveur.com/uploads/2013/08/240628-murrayhall-saveur-01-kung-pao-chicken-034-scaled.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
The Sichuan dish gong bao ji ding—often better known by its Americanized name kung pao chicken—is a dainty assemblage of small, plump chicken morsels, peanuts, and scallions, with just enough chiles to give it a kick. This recipe is adapted from China Club, a private club in Beijing that serves a thrilling menu of classic Chinese dishes: spicy Sichuan, delicate Cantonese, and rich Shanghainese, with refined versions of Beijing specialties as well.
Featured in “The Revolution is a Dinner Party” by David Sheff.
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Ingredients
- 4 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 Tbsp. Shaoxing wine
- 2 Tbsp. sugar
- 3 Tbsp. chicken stock
- 4 tsp. Chinkiang (black) vinegar (or substitute balsamic vinegar)
- 1 Tbsp. toasted sesame oil
- 2 tsp. Chinese dark soy sauce
- 3 Tbsp. vegetable or peanut oil
- 12 small dried red chiles, stemmed, halved crosswise, and seeded
- 5 scallions, white part only, thickly sliced crosswise
- 1 large garlic clove, thinly sliced
- One ½-in. piece fresh ginger, peeled and finely chopped
- ½ cup shelled, skinless raw peanuts
Instructions
Step 1
Step 2
Step 3
Step 4
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