Kung Pao Chicken (Gung Bao Ji Ding)
- Oct 26, 2025
- 1 min read
Kung Pao anything is going to be spicy. I've had Kung Pao chicken in some restaurants where there were more chilies than chicken - now that's overkill! My version has some kick to it but is probably more on the medium scale of spicy and is extra saucy. I also like adding sliced fresh jalapenos and button mushrooms, not traditional ingredients, but I think they work really well in this dish. Gil loves the sauce and thinks it tastes even better the next day.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
To tenderize: place diced chicken in a medium bowl and add 2 tsp baking soda and 3 tbsp water. Mix well, cover and refrigerate for at least 30 minutes up to 2 hours. Place the chicken in a colander, rinse well to remove the water, then pat dry with paper towels.
2
Add the marinade ingredients to the chicken. Mix well, cover with plastic wrap and place in the refrigerator for at least 30 minutes up to 2 hours.
3
Stir all sauce ingredients together in a 2-cup measuring cup or bowl; set aside.
4
In a wok or large sauté pan, heat 2 tbsp of vegetable oil over high heat. Add marinated chicken and sauté until meat is lightly browned and cooked through. Remove to a bowl and set aside.
5
In the same wok/sauté pan, add 1 tbsp vegetable oil. When oil is very hot, add dried red chilies (leave whole) and sauté until chilies just start to turn brown. Add remaining chopped garlic & scallions, then chopped red onion, button mushrooms, sliced jalapeno & peanuts to the pan. Continue cooking over high heat until mushrooms are soft.
6
Stir in reserved chicken and continue cooking 15-20 seconds until well combined. Add sauce and bring mixture to a boil. Continue cooking for another 15-20 seconds or until sauce is thickened.
7
Remove chicken to a serving platter and top with chopped cilantro if desired. Serve with hot white rice.
Instructions
2 lbs boneless skinless chicken thighs trimmed & cut into 1" dice
2 tsp baking soda
3 tbsp water
8 dried Japanese or Chinese chili pods
1/4 red or yellow onion thinly sliced or diced
8 oz sliced button mushrooms
6 cloves garlic minced
3 scallions chopped
1 jalapeno or Fresno chili seeded and sliced
1 tsp of reserved minced garlic
1 tbsp of reserved chopped scallion
1 tsp Shaohsing or rice wine
2 tbsp soy sauce
1 tsp sugar
2 tsp cornstarch
Marinade
2 tbsp Chinese black vinegar
1 tbsp Shaohsing wine
2 tbsp soy sauce
1 tbsp soy paste
2 tsp sugar
1 tsp sesame oil
2/3 cup water
2 tbsp cornstarch
Sauce
1/3 cup dry roasted peanuts
Garnish
Kung Pao Chicken (Gong Bao Ji Ding)
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Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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