Kung Pao Ji Ding 宫保鸡丁 is the perfect combination of sweet, sour and crunchy. This is in my top 3 favorite Chinese dishes. Good any day for lunch or dinner.
KUNG PAO CHICKEN
Course: Lunch, DinnerCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesCalories
300
kcalThe perfect combination of sweet, sour and crunchy
Ingredients
- Chicken
4 boneless chicken legs
1tsp white pepper powder
1tsp salt
1tbsp dark soy sauce
1tbsp light soy sauce
1 ½ tbsp. corn starch
- Sauce
2 ½ tbsp. granulated sugar
1tbsp dark vinegar
1tbsp light soy sauce
1tbsp dark vinegar
2 tbsp. white cooking wine
1tbsp corn starch
½ cup water
- Other Ingredients
1tbsp oil
7 Chili Pepper
1tsp Sichuan Pepper Corn
2 cloves garlic
1 inch ginger
1 cup chopped cucumber
½ cup roasted peanuts
2 stalks green onion
Directions
- Cut 4 boneless chicken legs into small bite sized pieces
- Add white pepper powder, salt, dark and light soy sauce, and corn starch then set this to the side
- In a bowl, add the ingredients for the Kung Pao sauce and mix then set it aside
- Stir Fry chicken pieces for just about 4-5 minutes then remove it from the pot
- In a pot over low heat, sauté garlic, ginger, pepper corn and chili pepper
- Add Kung Pao sauce and allow this to thicken a little
- Add chicken pieces and stir
- Add cucumber, peanuts, green onions and stir
- Enjoy
Recipe Video
Notes
- Watch the YouTube video for further instructions and tips!