Entree: Malaysia – Malaysian Chinese – 宮保雞丁 ➤ Gōng bǎo jī dīng (Spicy diced chicken stir-fry with peanuts and chilies in a savory-sweet sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, trimmed and cut into 3/4-inch (2 cm) cubes
- 1 tbsp (15 ml) light soy sauce for marinade
- 1 tbsp (15 ml) Shaoxing wine or dry sherry for marinade
- 1 tsp (5 g) cornstarch for marinade
- 1/2 tsp (2.5 ml) sesame oil for marinade
- 3 tbsp (45 ml) vegetable oil, divided
- 8–10 whole dried red chilies (approx. 10 g), stems trimmed and halved
- 1/2 tsp (1.5 g) Sichuan peppercorns, toasted lightly and crushed
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced (about 1 tbsp)
- 4 scallions, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (35 g) roasted unsalted peanuts
- Sauce:
  - 2 tbsp (30 ml) light soy sauce
  - 1 tbsp (15 ml) Chinkiang (black) vinegar
  - 1 tbsp (15 ml) Shaoxing wine
  - 1 tsp (4 g) granulated sugar
  - 1 tsp (5 g) cornstarch
  - 2 tbsp (30 ml) water
- 1 tsp (5 ml) toasted sesame oil, for finishing
- Salt to taste

Instructions

1. Combine the chicken, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/2 tsp sesame oil in a bowl; mix and let marinate 15–20 minutes.
2. Mix the sauce ingredients (2 tbsp light soy, 1 tbsp black vinegar, 1 tbsp Shaoxing, 1 tsp sugar, 1 tsp cornstarch, 2 tbsp water) in a small bowl and set aside.
3. Heat a wok or large skillet over high heat until very hot; add 2 tbsp vegetable oil and swirl. Add the peanuts and stir-fry 1 minute until slightly browned; remove peanuts and set aside.
4. Add remaining 1 tbsp oil to the wok. Add dried chilies and crushed Sichuan peppercorns; stir 30–60 seconds until fragrant (watch to avoid burning).
5. Add marinated chicken in a single layer and stir-fry until surfaces are seared and almost cooked through, about 4–6 minutes.
6. Push chicken to the side, add garlic and ginger, stir 20–30 seconds until aromatic, then mix together with chicken.
7. Pour the prepared sauce into the wok, toss to coat and simmer 1–2 minutes until sauce thickens and chicken is cooked through.
8. Stir in scallions, roasted peanuts, and 1 tsp toasted sesame oil; adjust salt to taste, toss briefly, then remove from heat and serve immediately.