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Explosive Kong Bao Ji Ding: A Wok-Kissed Stir-Fry Sensation

Tender morsels dance in a smoky, sweet, and spicy sauce with crunchy peanuts.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Kong Bao Ji Ding, a classic Sichuan dish, is a testament to the region's mastery of balancing complex flavors. This seemingly simple stir-fry is a whirlwind of sensations: the numbing tingle of Sichuan peppercorns, the fiery kick of dried chilies, the savory depth of soy sauce, and the sweet tang of Chinese black vinegar. Each element plays a crucial role, creating a harmonious and addictive experience that elevates humble ingredients to new heights. It's a dish that demands attention, not just from your taste buds, but from your wok skills as well.

  • •Unforgettable Sichuan Zing - The Sichuan peppercorns deliver a unique numbing and fragrant sensation that's unlike any other spice.
  • •Perfectly Balanced Flavors - The interplay of sweet, savory, spicy, and sour creates a complex and addictive taste.
  • •Textural Harmony - The combination of tender pieces and crunchy peanuts offers a delightful contrast.
  • •Wok Hei Magic - High-heat cooking imparts a smoky 'wok hei' flavor that elevates the entire dish.
  • •Quick and Easy Prep - Despite its complex flavors, this dish comes together quickly with minimal prep.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 1.5 lbs Boneless, skinless chicken thighs (cut into 1/2-inch cubes)
  • 1/2 cup Dry roasted peanuts (unsalted)
  • 15-20 Dried red chilies (cut into 1-inch pieces, seeds removed)
  • 1 tbsp Sichuan peppercorns (lightly toasted and crushed)
  • 4 Green onions (white and light green parts, chopped)
  • 1 tbsp Ginger (minced)
  • 2 tbsp Garlic (minced)
  • 2 tbsp Soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp Shaoxing wine
  • 1 tbsp Cornstarch
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 3 tbsp Vegetable oil

Step-by-Step Instructions

  1. 1

    In a bowl, combine the cubed pieces with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, and 1 tablespoon cornstarch. This marinade will tenderize the and help it develop a beautiful sear in the wok. Mix well and let it sit for at least 15 minutes.

    ~5 min

    Tip: For best results, marinate for up to 30 minutes in the refrigerator.
  2. 2

    While the is marinating, prepare the sauce. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, Chinese black vinegar, remaining Shaoxing wine, sugar, and sesame oil. Make sure the sugar is fully dissolved. This ensures an even distribution of flavor when you add it to the wok.

    ~2 min

    Tip: Adjust the sugar to your preference, depending on how sweet you like your Kong Bao Ji Ding.
  3. 3

    Heat a wok or large skillet over high heat until it's smoking hot. This is crucial for achieving wok hei. Add 2 tablespoons of vegetable oil and swirl to coat the wok.

    ~1 min

    Tip: Make sure your wok is properly seasoned to prevent sticking.
  4. 4

    Add the marinated pieces to the hot wok in a single layer, being careful not to overcrowd it. Sear the for 2-3 minutes per side, until browned and slightly crispy. Working in batches will ensure a proper sear.

    ~5 min

    Tip: If your wok isn't large enough, cook the in batches to avoid steaming.
  5. 5

    Remove the from the wok and set aside. Clean the wok if necessary to remove any burnt bits.

    ~1 min

    Tip: Scraping the wok with a metal spatula while cooking can prevent sticking and promote even cooking.
  6. 6

    Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds, until fragrant and the chilies have darkened slightly but are not burnt. This infuses the oil with their characteristic flavors.

    ~1 min

    Tip: Be careful not to burn the chilies and peppercorns, as they will become bitter.
  7. 7

    Add the minced ginger and garlic to the wok and stir-fry for another 30 seconds, until fragrant. Keep stirring to prevent burning.

    ~1 min

    Tip: Using fresh ginger and garlic is crucial for the best flavor.
  8. 8

    Return the pieces to the wok. Toss to combine with the aromatics.

    ~1 min

    Tip: Ensure that all pieces are coated with the flavored oil.
  9. 9

    Pour the prepared sauce over the in the wok. Stir-fry quickly for 1-2 minutes, until the sauce has thickened and coats the . The sauce should become glossy and cling to the pieces.

    ~2 min

    Tip: If the sauce is too thick, add a splash of water to thin it out.
  10. 10

    Add the chopped green onions and peanuts to the wok. Toss to combine. Cook for another 30 seconds, until the green onions are slightly wilted and the peanuts are warmed through.

    ~1 min

    Tip: Add a handful of toasted sesame seeds for extra flavor and texture.
  11. 11

    Transfer the Kong Bao Ji Ding to a serving plate. Serve immediately. The dish is best enjoyed hot, straight from the wok.

    0
    Tip: Garnish with extra green onions and peanuts for visual appeal.

How Do I Know It's Ready?

The pieces should be cooked through and tender, with a slightly crispy exterior. The sauce should be thickened and glossy, coating the evenly.

Frequently Asked Questions

Yes, but chicken thighs are recommended for their superior flavor and tenderness. If using chicken breast, be careful not to overcook it, as it can become dry.

Final Thoughts

I hope you enjoy making this Explosive Kong Bao Ji Ding: A Wok-Kissed Stir-Fry Sensation as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!