China | Poultry | Chicken | Peanuts | Stir Frying

Gung Bo Gai Ding

(Chinese kung pao chicken with peanuts)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Chicken breast or thigh meat boneless, skinless, cut into 1" cubes 1 lb
Rice wine or dry sherry 1 Tbsp
Soy sauce 1 Tbsp
Salt 1 tsp
Cornstarch 1 Tbsp
 
Water or stock 2/3 cup
Soy sauce 2 Tbsp
Rice wine or dry sherry 2 Tbsp
Sugar 2 Tbsp
Vinegar, brown Chinese, red wine or balsamic 1 Tbsp
Salt   1 tsp
Cornstarch 1 Tbsp
     
Oil   4 Tbsp
Chile peppers, small dried   4-6 each
Ginger minced 1 Tbsp
Garlic minced 1 Tbsp
     
Peanuts roasted 1/3 cup
Sesame oil   1 Tbsp

METHOD

Basic Steps:  Marinate → Mix → Stir-fry → Simmer → Garnish
  1. Mix the chicken with the rice wine or sherry, soy sauce, salt and cornstarch and marinate for at least 30 minutes.
  2. Mix the water, soy sauce, rice wine or sherry, sugar, vinegar and salt in a small bowl. Adjust amounts till it tastes good, then stir in the cornstarch. Set aside.
  3. Drain the chicken from its marinade. Get all ingredients ready near the stove.
  4. Heat the oil over high flame in a wok or large pot. Stir in the chili peppers and toss until almost blackened. Add the ginger and garlic and stir fry for another 15-30 seconds.
  5. Add the chicken and stir fry till just cooked through. Turn down heat to medium-low. Swish sauce to mix in settled cornstarch and stir into the chicken. Simmer till sauce thickens. Add some water if the sauce gets too thick.
  6. Add the peanuts and sesame oil, remove from heat and stir in well. Serve.

VARIATIONS

  • Substitute 2 tsp chile flakes or 2 tsp hot bean paste for the whole chili peppers.
  • Cubes of tofu can be substituted for the chicken. Eliminate the cornstarch from the marinade. Deep-fry the tofu first if you like.
  • Stir in 1/4 cup chopped garlic chives after you stir-fry the chicken but before you add the sauce. Stir fry another 1-2 minutes, then add the sauce.
  • Vegetables can be substituted for some of the chicken. Try cubed onions, bell peppers or celery.

NOTES

  • This famous dish comes from the spicy repertoire of Guizhou province in south-central China. It was brought to the United States via immigrants from Sichuan province, who added peanuts to the original recipe. It has since become one of the most popular Chinese dishes in the U.S.
  • The story goes that this dish was created by a palace guard (gong boa) who later became a provincial governor.