How to make Sichuan Chili Chicken and the recipes of Sichuan Chili Chicken

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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.

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