Kung Pao Chicken (Gung Bao Ji Ding)

Kung Pao Chicken (Gung Bao Ji Ding)


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.


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

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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