Entree: China – Beijing / Imperial North – 宫保鸡丁 ➤ Gong Bao Ji Ding (Stir-fried diced chicken with peanuts and chilies in a savory-spicy sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1/2-inch (1.25 cm) dice
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine (for marinade)
- 1 tbsp (8 g) cornstarch (for marinade)
- 1 tsp (5 ml) sesame oil (for marinade)
- 3 tbsp (45 ml) vegetable oil (for cooking)
- 8–12 dried red chilies, stems removed (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns (lightly crushed)
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions (about 45 g), white and green parts separated and sliced
- 3/4 cup (110 g) roasted unsalted peanuts
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1 tsp (5 ml) dark soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (15 ml) Shaoxing wine (for sauce)
- 1 tsp (5 g) sugar
- 1/3 cup (80 ml) water or chicken stock
- 1 tbsp (8 g) cornstarch (for sauce slurry) mixed with 2 tbsp (30 ml) water
- 1 tsp (5 ml) sesame oil (finish)

Instructions

1. Marinate the diced chicken in 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and 1 tsp sesame oil for 15–20 minutes.
2. Whisk together the sauce: 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp black or rice vinegar, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/3 cup water or stock. Set aside with cornstarch slurry.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl. Add marinated chicken in a single layer and stir-fry until mostly cooked and lightly browned, about 3–4 minutes. Remove chicken and set aside.
4. Add remaining 1 tbsp vegetable oil to the wok. Add dried chilies and crushed Sichuan peppercorns and stir quickly for 20–30 seconds until fragrant (be careful not to burn chilies).
5. Add garlic, ginger, and the white parts of the scallions; stir-fry 20–30 seconds. Return the chicken to the wok and stir to combine.
6. Pour the prepared sauce into the wok and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens and coats the chicken, about 1 minute.
7. Stir in roasted peanuts and sesame oil, then add the green scallion slices. Toss once and remove from heat.
8. Serve immediately with steamed rice, garnishing with extra scallion if desired.