Entree: China – Central Culinary Region – 宫保鸡丁 ➤ Gong Bao Ji Ding (Stir-fried diced chicken with peanuts and dried chilies in a savory-sweet soy and vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) light soy sauce for marinade
- 1 tbsp (15 ml) Shaoxing wine or dry sherry for marinade
- 1 tsp (3 g) cornstarch for marinade
- 2 tbsp (30 ml) light soy sauce for sauce
- 1 tbsp (15 ml) Chinese black vinegar or Chinkiang vinegar
- 1 tbsp (15 ml) Shaoxing wine for sauce
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/2 cup (70 g) roasted unsalted peanuts
- 10 dried red chilies (about 0.282 to 0.423 oz (8–12 g)), seeds kept or removed to taste
- 1 tsp (2 g) Sichuan peppercorns
- 3 tbsp (45 ml) vegetable oil for stir-frying
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions, white and green separated, sliced (approx. 3 oz (85 g))
- 1 tsp (5 ml) rice vinegar (optional, for brightness)
- Salt to taste

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) light soy sauce for marinade
- 1 tbsp (15 ml) Shaoxing wine or dry sherry for marinade
- 1 tsp (3 g) cornstarch for marinade
- 2 tbsp (30 ml) light soy sauce for sauce
- 1 tbsp (15 ml) Chinese black vinegar or Chinkiang vinegar
- 1 tbsp (15 ml) Shaoxing wine for sauce
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/2 cup (70 g) roasted unsalted peanuts
- 10 dried red chilies (about 8–12 g), seeds kept or removed to taste
- 1 tsp (2 g) Sichuan peppercorns
- 3 tbsp (45 ml) vegetable oil for stir-frying
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions, white and green separated, sliced (approx. 3 oz / 85 g)
- 1 tsp (5 ml) rice vinegar (optional, for brightness)
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the chicken with 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine and 1 tsp (3 g) cornstarch in a bowl; mix and let marinate 15 minutes.
2. Whisk together 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) black vinegar, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (12 g) sugar and 1 tsp (5 ml) sesame oil in a small bowl; set aside.
3. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp (15 ml) vegetable oil. Add the peanuts and stir until they brown lightly and become fragrant, about 1–2 minutes. Remove peanuts and set aside.
4. Add another 2 tbsp (30 ml) vegetable oil to the hot wok. Add the Sichuan peppercorns and dried chilies and stir briefly (20–30 seconds) until fragrant, taking care not to burn the chilies.
5. Add the marinated chicken and spread into a single layer; let sear 1 minute, then stir-fry until mostly cooked through and lightly browned, 3–4 minutes.
6. Push the chicken to the side, add the minced garlic, minced ginger and the white parts of the scallions; stir-fry 30–60 seconds until aromatic.
7. Pour the prepared sauce into the wok, stir to combine, then add the cornstarch slurry; cook until the sauce thickens and coats the chicken, about 1 minute. Adjust seasoning with salt and a splash (1 tsp (5 ml)) of rice vinegar if desired.
8. Stir in the toasted peanuts and the green scallion tops, toss once more, and remove from heat. Serve immediately with steamed rice.

1. Combine the chicken with 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine and 1 tsp (3 g) cornstarch in a bowl; mix and let marinate 15 minutes.
2. Whisk together 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) black vinegar, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (12 g) sugar and 1 tsp (5 ml) sesame oil in a small bowl; set aside.
3. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp (15 ml) vegetable oil. Add the peanuts and stir until they brown lightly and become fragrant, about 1–2 minutes. Remove peanuts and set aside.
4. Add another 2 tbsp (30 ml) vegetable oil to the hot wok. Add the Sichuan peppercorns and dried chilies and stir briefly (20–30 seconds) until fragrant, taking care not to burn the chilies.
5. Add the marinated chicken and spread into a single layer; let sear 1 minute, then stir-fry until mostly cooked through and lightly browned, 3–4 minutes.
6. Push the chicken to the side, add the minced garlic, minced ginger and the white parts of the scallions; stir-fry 30–60 seconds until aromatic.
7. Pour the prepared sauce into the wok, stir to combine, then add the cornstarch slurry; cook until the sauce thickens and coats the chicken, about 1 minute. Adjust seasoning with salt and a splash (1 tsp / 5 ml) of rice vinegar if desired.
8. Stir in the toasted peanuts and the green scallion tops, toss once more, and remove from heat. Serve immediately with steamed rice.