📝 About This Recipe
Experience the legendary 'Gong Bao Ji Ding' reimagined for the modern kitchen, delivering that signature balance of spicy, salty, and sweet-sour flavors. This Instant Pot version locks in the moisture of the chicken while infusing every fiber with the numbing heat of Szechuan peppercorns and the smokiness of dried chilies. It’s a bold, high-energy dish that brings the authentic soul of Chengdu street food right to your dinner table with half the effort.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch cubes)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch (to help the sauce cling)
The Kung Pao Sauce
- 1/2 cup Chicken broth (low sodium)
- 2 tablespoons Soy sauce (light soy sauce)
- 1 teaspoon Dark soy sauce (for a rich, mahogany color)
- 2 tablespoons Chinkiang black vinegar (essential for authentic tang)
- 1 tablespoon Granulated sugar (to balance the heat)
- 1 teaspoon Toasted sesame oil (added for aroma)
Aromatics & Stir-Fry
- 10-15 pieces Dried red Szechuan chilies (snip in half and remove seeds for less heat)
- 1 teaspoon Szechuan peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh ginger (minced)
- 3 cloves Garlic (thinly sliced)
- 1 large Red bell pepper (cut into 1-inch squares)
- 1 medium Zucchini (cubed)
- 1/2 cup Roasted peanuts (unsalted)
- 4 stalks Green onions (whites and greens separated, cut into 1-inch lengths)
👨🍳 Instructions
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1
In a medium bowl, whisk together the chicken cubes with 1 tablespoon soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Let it marinate for 15 minutes while you prep the other ingredients.
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2
In a separate small bowl, whisk together the chicken broth, light soy sauce, dark soy sauce, black vinegar, sugar, and sesame oil. Set this sauce mixture aside.
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3
Turn your Instant Pot to 'Sauté' mode and wait until the display says 'Hot'. Add 2 tablespoons of high-smoke point oil (like peanut or vegetable oil).
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4
Add the dried chilies and Szechuan peppercorns to the hot oil. Stir for 30-60 seconds until the chilies darken slightly and become fragrant, being careful not to burn them.
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5
Add the marinated chicken to the pot. Brown the chicken for 2-3 minutes, stirring occasionally. It doesn't need to be cooked through, just seared on the outside.
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6
Stir in the minced ginger, garlic, and the white parts of the green onions. Sauté for another minute until aromatic.
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7
Pour in the prepared sauce mixture. Use a wooden spoon to scrape the bottom of the pot (deglaze) to ensure no bits of chicken are stuck, which prevents the 'Burn' warning.
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8
Place the bell peppers and zucchini on top of the chicken. Do not stir them in; keeping them on top prevents them from becoming too mushy.
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9
Close the lid and set the steam release valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' (High) for 3 minutes.
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10
Once the cooking time is finished, perform a Quick Release of the pressure immediately. Open the lid carefully.
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11
Turn the Instant Pot back to 'Sauté' mode. If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the bubbling sauce for 1 minute until thickened.
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12
Fold in the roasted peanuts and the green parts of the scallions. Stir gently to coat everything in the glossy sauce.
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13
Taste and adjust seasoning; add an extra splash of vinegar if you want more tang or a pinch of sugar to mellow the heat.
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14
Serve immediately while steaming hot and the peanuts still have their crunch.
💡 Chef's Tips
Always use chicken thighs rather than breasts for this recipe; they remain succulent under pressure while breasts can become stringy. If you are sensitive to heat, keep the dried chilies whole. To increase the heat, snip them in half to release the seeds into the sauce. Chinkiang black vinegar is the 'secret' ingredient—it has a malty, complex flavor that white vinegar cannot replicate. Don't skip the deglazing step after adding the liquid; those browned bits on the bottom contain all the flavor and must be scraped up to avoid a 'Burn' error. Add the peanuts at the very end to ensure they retain a distinct, buttery crunch against the tender chicken.
🍽️ Serving Suggestions
Serve over a bed of steaming jasmine rice or nutty brown rice to soak up the extra sauce. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the spicy Szechuan heat. A crisp, cold Riesling or an off-dry Gewürztraminer cuts through the spice and oil beautifully. For a low-carb option, serve inside large butter lettuce cups for a fresh, crunchy wrap. Complement the meal with a simple stir-fried bok choy or steamed broccoli seasoned with garlic.