Gong Bao Ji Ding

Famously known in the West as Kung Pao Chicken, is a signature Sichuan dish celebrated for its bold, complex flavors. Translating to "Governor Ding's Chicken," the recipe is believed to originate from the Qing dynasty when Governor Ding Baozhen (Gong Bao) sought a dish that balanced spicy, sour, and sweet notes—a hallmark of Sichuan cuisine. Central to its identity are tender chicken pieces, crisp vegetables like bell peppers and scallions, and a medley of Sichuan peppercorns and dried chilies, which create the dish’s iconic "numb and spicy" sensation.

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Cooking Method: Roasting

Cuisine: Chinese

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 2

Calories: 555

Description

Famously known in the West as Kung Pao Chicken, is a signature Sichuan dish celebrated for its bold, complex flavors. Translating to "Governor Ding's Chicken," the recipe is believed to originate from the Qing dynasty when Governor Ding Baozhen (Gong Bao) sought a dish that balanced spicy, sour, and sweet notes—a hallmark of Sichuan cuisine. Central to its identity are tender chicken pieces, crisp vegetables like bell peppers and scallions, and a medley of Sichuan peppercorns and dried chilies, which create the dish’s iconic "numb and spicy" sensation.

Ingredients:

12 oz boneless, skinless chicken thighs, cut into 1/2-inch cubes
3 tsp light soy sauce
1 1/2 tsp cornstarch
1 1/2 tsp Shaoxing wine or dry sherry
1/4 tsp white pepper and a pinch of salt
1 1/2 tsp Chinkiang vinegar
1 1/2 tsp brown sugar
1 tsp toasted sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp cornstarch
2 tbsp vegetable or peanut oil
10- 15 dried chili peppers, (eg Facing Heaven or árbol) halved and seeded
1 tsp whole Sichuan peppercorns
3 cloves garlic, thinly sliced
1 tbsp fresh ginger, finely chopped
5-6 scallions, cut into 1/2-inch pieces
1/3 to 1/2 cup roasted peanuts

Method

1
Instructions:
1. Combine the chicken with the marinade ingredients and let it sit for at least 15-20 minutes.
2. Whisk together all the sauce ingredients until the cornstarch and sugar are dissolved.
3. Heat the wok or skillet over high heat and add the oil, chili peppers, and Sichuan peppercorns. Stir-fry until fragrant, being careful not to burn.
4. Add the chicken to the wok in one layer and cook without stirring for about 1 minute, until browned. Then stir-fry until the chicken is almost cooked through.
5. Add the garlic, ginger, and scallions to the wok and stir-fry for another 30 seconds, until they release their fragrance.
6. Stir the sauce again and pour it into the wok. Stir-fry until the sauce thickens and becomes glossy, then stir in the peanuts. Serve immediately over cooked rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 555kcal

% Daily Value *
Sodium 604mg26%
Total Carbohydrate 18g6%
Dietary Fiber 4g16%
Sugars 10g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Gong ,Bao ,Ji Ding,