Gong Bao Ji Ding (kung Pao Chicken)

Gong Bao Ji Ding, also known as Kung Pao Chicken, is a popular dish in Pakistani Chinese cuisine. It features tender chicken, crunchy peanuts, and a flavorful sauce that combines sweet, sour, and spicy flavors.

Contains Peanuts Main Course Pakistani Chinese Chinese Pakistani Chicken Spicy
Gong Bao Ji Ding (kung Pao Chicken)

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 1/2 cup unsalted peanuts
  • 4-6 dried red chilies
  • 3 green onions, sliced

Instructions

  1. In a bowl, mix the chicken with soy sauce, rice wine, and cornstarch. Let it marinate for 10 minutes.
  2. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until it is cooked through. Remove the chicken from the wok and set it aside.
  3. In the same wok, add a little more oil if needed. Stir-fry the garlic, ginger, peanuts, and dried chilies until fragrant.
  4. Return the chicken to the wok and stir in the green onions. Cook for another minute.
  5. Transfer the Kung Pao Chicken to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Wok or large skillet Cutting board Knife Bowl for marinating Measuring spoons

Tools

Stove Gas or electric burner

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: Adjust the amount of dried chilies to control the spiciness of the dish. You can also add diced bell peppers for extra color and flavor.

Cost

$10