Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles

  • 27 mins
  • 15 ingredients


  • Cornstarch 1 tbsp.
  • Soy Sauce 4 tbsp.
  • Uncooked Diced Chicken About 2 cups or 1lb.
  • Chinese Rice Wine (Shoaxing) 3 Tbsp.
  • Sugar 2 Tbsp.
  • Chicken Stock 3 Tbsp.
  • Chinese Black Vinegar (Chaingang) or balsamic vinegar 4 tsp.
  • Asian Sesame Oil 1 Tbsp.
  • Chinese Dark Soy Sauce 2 Tbsp.
  • Peanut Oil 3 Tbsp.
  • Dried hot red chiles, stemmed, diced, and seeded. 12
  • Scallions, white part only, sliced 5
  • Garlic Clove, peeled, trimmed, sliced 1
  • Ginger, peeled and minced 1/2 piece
  • Peanuts, raw, skinless, shelled 1/2 Cup

This Sichuan dish—often better known by its Americanized name “kung pao chicken”—is full of flavor but only moderately spicy.


1. Mix together cornstarch and 1 Tbsp of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 Tbsp soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.

2. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.


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