aurora
Tasty Apprentice
I recently had Gong Bao Ji Ding, or Kung Pao Chicken, and had the best eating experience ever. I made the decision to make this dish again at home since I was left wanting more by the combination of spicy, salty, and faintly sweet tastes. I'm eager to give you my take on this time-tested recipe! 
Main Ingredients
Main Ingredients
- Large chicken breast x 2 (390g)
- Large leek x 1
- Raw peanuts 56g
- Sichuan Red Oil Bean Paste Sauce 1+½ tablespoon
Marinade Ingredients
- Chinese cooking wine ¼ teaspoon
- Light soy 2 teaspoon
- Egg white ½ of a medium-sized egg
- Corn starch ½ tablespoon
- Sesame oil ¼ teaspoon
- Sichuan peppercorn powder 4 shakes
Sauce Ingredients
- Chinese dark rice vinegar 2 tablespoons
- Sugar 2 tablespoons
- Oyster sauce ½ tablespoon
- Chinese cooking wine ¼ teaspoon
- Water 3 tablespoons
- Minced garlic x 3 cloves
- Corn starch 1 tablespoon
Instructions
- To make the chicken breasts juicy we need to marinate them for 20 mins. First, dice the chicken breasts.
- Add Chinese cooking wine ¼ tsp, light soy 2 tsp, egg white ½ of a medium-sized egg, corn starch ½ tbsp, sesame oil ¼ tsp, Sichuan peppercorn powder 4 shakes to a big container, add the diced chicken breasts in, gently massage the chicken for 2 mins. Set it aside.
- While we are marinating our chicken, let’s fry the raw peanuts. Set the heat to medium, fry until the peanuts are nicely browned. Over-frying will result in a dark colour as well as a bitter taste. If you are not sure, feel free to start with low heat and increase gradually.
- After done, take them out and let them cool.
- Wash and cut the leek into similar sizes as your diced chicken breasts.
- Take a small container, add Chinese dark rice vinegar x 2 tbsp, Sugar x 2 tbsp, Oyster sauce x ½ tbsp, Chinese cooking wine ¼ tsp, water x 3 tbsp, minced garlic x 3 cloves, corn starch x 1 tbsp, mix well and set it aside.
- Heat up your pan or wok and add 2 tsp vegetable oil.
- Stir fry the diced chicken breasts until they are nicely browned.
- Take the chicken breasts out and set them aside.
- Add 1 tsp of vegetable oil to your pan or wok.
- While the oil is still cool, add 1 + ½ tbsp red oil bean paste then keep stirring until you can see visible red oil spreading. (Keep the heat at a lower setting if it is your first time cooking Chinese food.)
- Add in the chopped leek gently and stir fry for a few minutes, until softened.
- Add the stir-fried diced chicken breasts and mix well.
- Add the fried peanuts.
- Gently mix the sauce again and pour into your pan or wok, mix well with the rest of the ingredients. Turn heat to maximum.
- Keep stirring until the sauce is thickened and coated nicely on the rest of the ingredients in the pan or wok.
- Plate and serve with rice.
Indulge in the spicy, flavorful Kung Pao Chicken for a cozy night in or a delicious dinner with friends! 
Enjoy the bold taste and satisfying heat!
Enjoy the bold taste and satisfying heat!
Love the chicken marinating tip for extra juicy goodness ..Thanks for sharing! 
Love the flavors and that spicy kick! Can’t wait to whip this up for dinner! 
