Gong Bao Ji Ding (Kung Pao Chicken) Recipe

Name: Gong Bao Ji Ding (Kung Pao Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken; 1/2 teaspoon salt; 1 tablespoon sherry wine; 1 egg white, lightly beaten; 1 tablespoon cornstarch; 2 cups oil; 12 dried chilies, torn into several pieces; 5 garlic cloves, peeled and halved; 5 thin slices ginger; 2 red onions, peeled and sliced into eighths; 1/4 cup peanuts; 1 tablespoon sherry wine; 1 tablespoon vinegar; 1 1/2 tablespoons dark soy sauce; 1 tablespoon sugar; 1/2 teaspoon salt

Servings: persons

1 lb chicken
1/2 teaspoon salt
1 tablespoon sherry wine
1 egg white, lightly beaten
1 tablespoon cornstarch
2 cups oil
12 dried chilies, torn into several pieces
5 garlic cloves, peeled and halved
5 thin slices ginger
2 red onions, peeled and sliced into eighths
1/4 cup peanuts
1 tablespoon sherry wine
1 tablespoon vinegar
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon salt

1
Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
2
When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
3
Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
4
In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.

1674

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chicken, 1/2 teaspoon salt, 1 tablespoon sherry wine, 1 egg white, lightly beaten, and more.

Yes, Gong Bao Ji Ding (Kung Pao Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gong Bao Ji Ding (Kung Pao Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions