Kung Pao Ji Ding  
200 g Chicken breast
1 ginger (thumb-sized)
5 g sugar
2 cloves of garlic
2 spring onions
Pinch of salt and pepper
15 g corn starch (e.g. Maizena)
10 g Szechuan pepper
20 ml soy sauce
10 ml rice wine
10 g dried chili
10 ml dark rice vinegar
50 g roasted peanuts
For 1 Kornspitz:  
100 g Kung Pao Ji Ding


ca. 438,4/1.839 Energy kcal/kj
ca. 15,0 Fat (g)
ca. 1,9 thereof saturated fatty acids (g)
ca. 43,2 Carbohydrates (g)
ca. 5,2 thereof sugar (g)
ca. 9,9 Dietary Fibre (g)
ca. 26,7 Proteins (g)
ca. 2,3 Salt (g)


ca. 3,6 BU (1 bread unit corresponds to 12 g carbohydrates)
Kung Pao Ji Ding-Kornspitz


That Günther is drawn to distance was probably already clear when he chose to study Export Management, and he then even went on to be one of our hottest exports at the Paralympics. Returning from one of these long-distance trips, he brought home the recipe for his favourite dish, Kung Pao Ji Ding, a wonderfully spicy Chinese chicken dish that also harmonises extremely well with our Kornspitz..

The beauty of this dish, says Günther, is its effortlessness. It is light on the stomach, very digestible and the absolute opposite of bland. After a tough race, it’s just the thing to regain your strength without falling asleep. For this reason, he has two calendar entries on 16 June. First up is the 400 metre race at the Austria Top Meeting in Linz. Entry number two, immediately after showering is … EATING!! (Guess what …??)

This is how it’s made:


First cut the chicken breast into strips approximately 2 – 3 mm thin. Mix with the starch, rice wine and soy sauce and marinate for at least 10 minutes.

While the meat soaks up the marinade, prepare the remaining ingredients. Start by chopping the garlic and ginger together. Cut the spring onion into small pieces, approximately 0.5 cm wide. Deseed the chili peppers and then chop them finely. Shell the peanuts and roast them lightly in a pan.

Now mix the corn starch, salt, pepper, sugar, vinegar and soy sauce together in a bowl and stir until smooth.

Here we go. Heat the oil in a wok or pan. First add the chili and Szechuan pepper to the oil and fry for about a minute. Now add the ginger, garlic and half of the spring onion and sauté briefly. Add the chicken strips and sauté while stirring. Add the sauce and allow it to simmer briefly or let it boil down a bit before removing the pan from the heat. Stir in the second half of the spring onion and the peanuts. Leave the mixture to rest for a few minutes and then serve warm on the bottom half of a Kornspitz.

You’ll see; east and west are like Ying and Yang – very different at first glance but, on closer inspection, deeply connected. Kung Pao Ji Ding & Kornspitz …

Rock the party

With the SOLETTI Mini-Kornspitz®
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