Gong Bao Ji Ding (Sichuan Kung Pao Chicken with Toasted Peanuts & Scorched Chilies) – Authentic China Recipe
Authentic Sichuan wok classic balancing savory, sweet, and black-vinegar tang ("lychee flavor") with roasted peanuts.
- Country of Origin
- 🇨🇳 China (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Diced chicken thighs, Crunchy roasted peanuts, Scallions and crisp cucumber/bell pepper cubes, Sichuan peppercorns, Dried red chilies
Ingredients for Gong Bao Ji Ding (Sichuan Kung Pao Chicken with Toasted Peanuts & Scorched Chilies) (4 Servings)
- 1.25 lbs (or 2.5 cups) diced chicken thighs, prepped into bite-sized pieces
- 1.5 cups crunchy roasted peanuts, washed and trimmed
- 1 cup scallions and crisp cucumber/bell pepper cubes
- 1 medium onion and 3 cloves garlic, finely minced with Sichuan peppercorns
- 1.5 tbsp traditional China seasoning (dried red chilies, Chinkiang black vinegar, soy sauce, ginger-garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Sichuan peppercorns for 2–3 minutes until softened and fragrant.
- Add diced chicken thighs and crunchy roasted peanuts along with dried red chilies, Chinkiang black vinegar, soy sauce, ginger-garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with scallions and crisp cucumber/bell pepper cubes and serve straight from the skillet.