Kung Pao Chicken (Gong Bao Ji Ding) recipe

As many of us find ourselves at home, we still feel the yearning for a taste of the world. The World Affairs Council of Greater Houston would love to help bring the world to you by providing some easy to make recipes from around the world.

Below we have a recipe that many of may know, Kung Pao Chicken, or, Gong Bao Ji Ding. This spicy stir-fry comes from the Sichuan region in Southwestern China known for its prevalent use of their regional chili pepper.


Kung Pao Chicken (Gong Bao Ji Ding) 



Serves 3 – 4


Marinated chicken

280g boneless chicken thigh meat (remove skin & cut into bite size pieces)

1 tablespoon light soy sauce

A few dashes of white pepper

1 tablespoon of cornflour



200ml water

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon sugar


Other ingredients

5g thinly sliced young ginger

100g red onion

2 stalks spring onion

5 cloves thinly sliced garlic

10 pieces dried chili (rehydrated & deseeded)

1 teaspoon Szechuan peppercorn (dry roasted & grounded into powder)

1 tablespoon sesame oil

2 tablespoons black vinegar

1 tablespoon Chinese cooking wine

A handful of roasted peanuts or cashew nuts


Please see the below video from Spice ‘N Pan’s YouTube channel on how to prepare their version of Kung Pao Chicken.

The Easiest Way to Cook Authentic Kung Pao Chicken! 简易版宫保鸡丁 Chinese Szechuan Pepper Chicken Recipe