Kung Pao Chicken (Gung Bao Ji Ding)
- camissonia
- Oct 26
- 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.
1
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.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
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
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Kung Pao Chicken (Gong Bao Ji Ding)
Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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