Kung Pao Chicken (Gong Bao Ji Ding)

Prep Time: 20 mins | Cook Time: 10 mins | Serves: 2-3

Ingredients:

• 300g boneless chicken breast (or thigh), diced

• 1/2 cup roasted peanuts (or cashews)

• 3-4 dried red chilies (adjust to taste)

• 1 tbsp Sichuan peppercorns (optional, for "mala" flavor)

• 3 cloves garlic, minced

• 1-inch ginger, minced

• 2 green onions, chopped

For the marinade:

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

For the sauce:

• 2 tbsp soy sauce

• 1 tbsp black vinegar (or rice vinegar)

• 1 tbsp hoisin sauce (or oyster sauce)

• 1 tsp sugar

• 1 tsp cornstarch + 2 tbsp water

Instructions:

1. Marinate chicken: Mix diced chicken with marinade ingredients. Set aside for 15 mins.

2. Prep sauce: Whisk all sauce ingredients in a bowl.

3. Stir-fry:

   • Heat 2 tbsp oil in a wok/pan over high heat. Add dried chilies and Sichuan peppercorns, stir until fragrant (10 sec).

   • Add garlic, ginger, and white parts of green onions. Stir-fry for 20 sec.

   • Add marinated chicken. Cook until opaque (~3 mins).

4. Combine: Pour sauce over chicken. Toss until thickened (~1 min).

Finish: Add peanuts and green onions. Stir-fry 30 sec.

Serve hot with rice!

Enjoy your homemade Kung Pao Chicken! 🌶️🍗