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Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

Gōngbǎo jīdīng is a Sichuan classic said to be named after a Qing Dynasty official who was particularly enamored of the dish (gōngbǎo refers to his title, while jīdīng means diced chicken). The stir-fry is often referred to as kung pao chicken on Chinese restaurant menus.
We started our version of the spicy, tingly dish by toasting peanuts in a skillet to maximize their crunch before setting them aside to cool. Next, we toasted crushed Sichuan peppercorns and árbol chiles that we'd halved lengthwise to release their heat.
We stirred in plenty of garlic and ginger and then added marinated diced chicken thighs. We covered the skillet to facilitate quick and even cooking of the chicken. When it was almost cooked through, we added some celery for crisp freshness and then a quick and concentrated sauce mixture that cooked down to a glaze.
Stirring in the scallions and toasted peanuts last ensured that they retained their all-important crunch.
Servings: 2
Author: Cook's Illustrated

Ingredients

Marinade

  • 12 ounces boneless skinless chicken thighs trimmed and cut into ½-inch cubes
  • 1 tablespoon light soy sauce
  • ½ tablespoon cornstarch
  • ½ tablespoon Shaoxing wine
  • ¼ teaspoon white pepper

Sauce

  • ½ tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ tablespoon Chinese black vinegar
  • ½ tablespoon packed dark brown sugar
  • 1 teaspoon toasted sesame oil
  • ½ tablespoon Sichuan fermented chili-bean paste optional

Aromatics

  • ½ tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1½ teaspoons canola oil

Stir-Fry

  • 2 teaspoons canola oil divided
  • ¼ cup dry-roasted peanuts
  • 5 - 7 dried árbol chiles halved lengthwise and seeded
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 teaspoon Sichuan peppercorns ground coarse and sifted
  • 1 celery rib cut into ½-inch pieces
  • 3 scallions white and light green parts only, cut into ½-inch pieces

Instructions

For the Chicken and Sauce:

  • Combine the chicken and the remaining marinade ingredients together in a medium bowl and set aside for 20 minutes.
  • Whisk the sauce ingredients together in a small bowl.
  • Whisk the garlic, ginger, and oil together in a second small bowl.

Toast the peanuts:

  • Combine the peanuts and ½ teaspoon of oil in a 10-inch nonstick skillet over medium-low heat.
  • Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes.
  • Transfer the peanuts to a plate and spread into an even layer to cool.

Toast the chilis and add the aromatics:

  • Return the now-empty skillet to medium-low heat.
  • Add the remaining 1½ teaspoons oil, árbol chiles, optional crushed red pepper flakes, and peppercorns and cook, stirring constantly, until árbols just begin to darken, 1 to 2 minutes.
  • Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

For the Stir-Fry:

  • Add the chicken and spread it into an even layer.
  • Cover the skillet, increase the heat to medium-high, and cook, without stirring, for 1 minute.
  • Stir the chicken and spread it into an even layer. Cover and cook, without stirring, for another minute.
  • Add the celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes.
  • Add the soy sauce mixture and cook, stirring constantly, until the sauce is thickened and shiny and coats the chicken, about 2 minutes.
  • Stir in the scallions and peanuts. Transfer to a platter and serve.

Notes

  • Gōngbǎo jīdīng should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste.
  • For added heat, add a healthy pinch of crushed red pepper flakes.
  • For a funkier flavor, add a half tablespoon of Sichuan fermented chili-bean paste to the sauce ingredients.
  • Have your ingredients prepared and your equipment in place before you begin to cook.
  • Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns, and sift through a fine mesh strainer to remove any unground husks.
  • If Chinese black vinegar is unavailable, substitute sherry vinegar.
  • Serve with white rice and a simple vegetable such as broccoli or bok choy, or with Stir-Fried Asparagus with Shiitake Mushrooms.