Sichuan Chili Chicken (Gung Bao Ji Ding)
Known as kung pao chicken in the United States, this dish combines succulent chicken with red chilies and peanuts for a delightful medley of flavors and textures.
Time: 30 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 1½ to 2 pounds boneless chicken thighs, cut into ½-inch cubes
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced (1 tablespoon)
- 1-inch piece fresh ginger, peeled and minced (1 tablespoon)
- 8 whole dried red chilies
- 1 medium yellow onion, halved, cut into thin crescents, and separated
- 3 green onions, white and green parts, cut into thin rings
- ½ cup dry-roasted peanuts
- Ground chili flakes (optional)
Instructions
1 Prepare Chicken:
- In a medium bowl, toss chicken with rice wine and cornstarch. Set aside.
2 Mix Sauce:
- In a small bowl, combine oyster sauce, soy sauce, and sugar. Set aside.
3 Cooking:
- Preheat a large wok or skillet over medium-high heat for 1 minute. Add oil and heat until shimmering.
- Add garlic, ginger, and dried chilies. Stir-fry briefly until garlic is golden and oil is fragrant, about 30 seconds to 1 minute.
- Add chicken. Stir-fry until no longer pink, about 3 to 4 minutes.
- Add onion. Cook for 1 minute.
- Pour in the oyster sauce mixture. Stir well until sauce thickens, chicken is cooked through (cut to test), about 3 to 4 minutes.
- Taste and adjust seasoning if needed.
4 Finish:
- Add green onions and peanuts. Toss briefly.
- Transfer to a serving platter.
- Sprinkle with chili flakes for extra heat, if desired.
- Serve hot with freshly steamed rice and a vegetable side dish.
Notes
- Variations: Substitute pork or shrimp for chicken. Cashew nuts can be used instead of peanuts for a different twist.
- Serve: Enjoy as part of a multicourse family-style meal, complemented with rice and vegetables.
This Sichuan chili chicken dish is a perfect blend of spicy, savory, and crunchy elements, making it a favorite in both American and traditional Asian cuisine.