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Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

This is how white people make Kung Pao Chicken with a little help from Maybelline.

Recipe adapted from

America's Test Kitchen
Overall rating from Tomahto users

Ingredients

  • 1½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch chunks
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • ½ teaspoon white pepper
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon packed dark brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoon grated garlic
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons plus 1 teaspoon peanut or other neutral-flavored oil, divided
  • ½ cup dry-roasted peanuts
  • 10-15 dried arbol chiles, halved lengthwise and seeded
  • 1 teaspoon Sichuan peppercorns, ground coarse
  • ½ teaspoon MSG powder
  • 1 tablespoon toban djan (chili bean sauce)
  • 2 celery ribs, cut into ½-inch pieces (optional)
  • 5 scallions, white and light green parts only, cut into ½-inch pieces

Steps

  1. Combine the chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and reserve.
  2. Stir the garlic, ginger, and 1 tablespoon oil together a small bowl and reserve.
  3. Stir the vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in yet another small bowl and reserve.
  4. Combine peanuts and 1 teaspoon of oil in large wok or 12-inch nonstick skillet over medium-low heat. Be sure that what you're using has a lid.
  5. Cook, stirring constantly, until peanuts just begin to darken (~3-5 mins).
  6. Transfer peanuts to plate and reserve.
  7. Return the wok to medium-low heat.
  8. Add the remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken (~1-2 mins).
  9. Add the garlic mixture (from Step #2) and cook, stirring constantly, until all clumps are broken up and mixture is fragrant (~30 seconds).
  10. Add chicken and spread into even layer. Cover the wok, increase heat to medium-high, and cook, without stirring, for 1 minute.
  11. Stir chicken and spread into even layer. Cover and cook, undisturbed, for 1 minute.
  12. Add the celery (if using) and cook uncovered, stirring frequently, until chicken is cooked through (~2-3 mins).
  13. Add the soy sauce mixture (from Step #3) along with the MSG and toban djan.
  14. Cook, stirring constantly, until sauce is thickened and shiny and coats chicken (~3-5 mins).
  15. Stir in scallions and peanuts and remove from heat.
  16. Serve with rice. Avoid eating the chilis unless you can take the heat.

Pro Tips

  • Gōngbǎo jīdīng should be quite spicy, maybe too much for some folks. Adjust the heat by using more or less chilis.
  • This dish comes together fast. Have your mise en place in place before starting to cook.
  • Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. Do not grind into a powder or it may infuse more tingle than you want.
  • If Chinese black vinegar is unavailable, substitute sherry vinegar.
Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Image Credit: America's Test Kitchen

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Chicken

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