Kung Pao Chicken (Gung Bao Ji Ding)

    Kung Pao Chicken (Gung Bao Ji Ding)

    Recipe photo: Kung Pao Chicken (Gung Bao Ji Ding)
    1

    Kung Pao Chicken (Gung Bao Ji Ding)

    (1267)
    1hr


    1109 people made this

    About this recipe: This is my take on the spicy Chinese dish. It is easy to make and reduces to a nice, thick sauce. Serve over cooked rice.

    Ingredients
    Serves: 4 

    • 1½ tablespoons Chinese rice wine
    • 1½ tablespoons soya sauce
    • 1½ tablespoons sesame oil
    • 1½ tablespoons cornflour dissolved in 2 tablespoons water
    • 500g skinless, boneless chicken breast fillets, diced
    • 1 tablespoon crushed dried red chillies or to taste
    • 1 teaspoon rice vinegar
    • 2 teaspoons dark brown sugar
    • 4 spring onions, chopped
    • 6 cloves garlic, chopped
    • 1 (220g) can water chestnuts
    • 125g (3/4 cup) peanuts

    Directions
    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Combine the rice wine, soya sauce, and sesame oil with the dissolved cornflour mixture. Divide the mixture in half.
    2. In a bowl, combine half of the mixture with the chicken pieces and toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
    3. In a medium frying pan, combine remaining half of the mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
    4. Meanwhile, remove chicken from marinade and fry in a large frying pan until juices run clear. When sauce is aromatic, add cooked chicken and simmer together until sauce thickens.
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    Reviews and ratings
    Global ratings:
    (1267)

    Reviews in English (871)

    by
    577

    It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I live in. And hey--this stuff passes the test. It's the first time I've tried cooking Chinese and I can't believe how easy it was. Further, it turned out fabulously. It's as good or better than most Chinese restaurants. Here's what I did: 1) used champagne instead of white wine; it's what I had available, 2) absolutely double, triple or quad the recipe; if you don't eat it now, you will eat it later ... the recipe doesn't make very much unless you eat like a bird, 3) for my family, the hot level was perfect ... it was certainly hot, but not too hot, 4) the sauce WAS a little thick--I will try decreasing the cornstarch next time ... as it was, adding water worked for me too, 5) if you can't find chile paste at your local grocery store, check out almost any Asian grocery store--they will likely have many choices.  -  09 Aug 2003  (Review from Allrecipes US | Canada)

    by
    451

    I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water. You want to make sure there's enough sauce to cover the noodles. I also add several cups of chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!  -  29 Nov 2005  (Review from Allrecipes US | Canada)

    by
    366

    Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to marinade. 5X the recipe of soy sauce, rice wine, vinegar, brown sugar, and 1 clove of garlic, 2 tsp. of chile paste, and 1 tbsp of cornstarch with 2 tbsp of water. Stir fried the chicken first and set aside. Then stir fried brocolli, mushrooms, carrots and green onions together. Added sauce and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and 2 kids. *****  -  01 Jun 2003  (Review from Allrecipes US | Canada)

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