Search This Blog

Wednesday, August 28, 2013

Kong Bao Ji Ding (Kung Pao chicken) (Chinese)

This is a typical Chinese dish of chicken thigh pieces with scallions, chili, peanuts and a sticky sweet and sour sauce that coated everything in the end. This dish has become extremely popular in the Western world and is today available is most Chinese restaurants and take-aways. Its original name is "Kong Bao Ji Ding", but the shortened Westernized version is simply Kung Pao chicken. You probably already know and love this dish, but try making it yourself this time and you'll be surprised by how much better is tastes when it's freshly home-made :).
It was made while I was moving back to Bucharest (I seem to be a typical girl-scout / anthropologist, always on the move) and the picture was made with a cell, as I didn't have my camera with me. That would explain the lack of more pictures and the poor quality :). But don't let that put you off - this meal is pretty fast to make, very simple and stunningly delicious. Guaranteed; girl-scout's honor. :)

Last year: Spaghetti nests with dill cream and caviar.
Two years ago: Baby making and no cooking :).

Ingredients (serves 3-4):
  • 800 g boneless, skinless chicken thighs
  • 1 tablespoon soy sauce
  • 2 tablespoons oil
  • 2-3 red chili peppers (or to taste)
  • 1 teaspoon freshly ground pepper
  • 1 bunch of scallions
  • 50 g roasted peanuts, unsalted
For the sauce:
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground Sichuan pepper
  • 1 tablespoon water
  • 1 tablespoon starch
  • 1 tablespoon sugar
  • 2 tablespoons rice wine
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons chicken soup

Cut the meat into large cubes. Let it marinate with the soy sauce for one hour, in the fridge. Mix the ingredients for the sauce in a small bowl and set them aside.
Heat one tablespoon of oil in a wok or a deep pan and add the meat, frying it in batches. Remove the chicken pieces when they're fried all over and continue with the next ones until all the chicken is fried. Let the chicken aside on a plate.
Heat the other tablespoon of oil in the pan and add the de-seeded and chopped chili peppers. Fry them for 1 minute, stirring. Add the chopped scallions and stir. Add the chicken and the peanuts. Fry everything for one minute, then pour the sauce in the pan. Stir well and cook for 2-3 minutes more, until the sauce thickens and coats everything.
Remove from the heat, transfer to serving plates and dig in! :)

Note: It's best served with plain rice or noodles.


  1. Hi Miriam, I love this Kung Pao chicken dish, very appetizing. Yours look delicious, I might need extra rice to go with it. :)

    Have a nice day.

    1. Serving it with rice is a more than fit way to go. Try it and you'll love it if you're into spicier stuff.

      Thanks for stopping by and see you! :)


Related Posts Plugin for WordPress, Blogger...