Gong Bao Ji Ding (Gong Bao Chicken)

By lorik

Serves: 3 to 4
Prep time: 15 min
Cook time: 10 min

Ingredients

• tenderize the meat:
• 2 2 1/2-inch to 1-2 deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more)
• 1/2 1/2 1/2 teaspoon beaten egg
• 2 2 2 teaspoons cornstarch
• 1 1 1 pinch salt
• 1 1 1 teaspoon Chinese cooking wine
• stir-fry:
• 2 2 2 teaspoons dark soy sauce
• 2 2 2 teaspoons brown sugar
• 1 1 1 tablespoon Chinese dark vinegar
• 1 1 1 tablespoon cornstarch
• 6 6 6 tablespoons water or stock
• 1 1 1 handful of peanuts (generous amount)
• 2 2 1-inch green onions, chopped into 1-inch lengths
• 4 4 4 garlic cloves, skin removed, smashed and chopped
• 6 6 6 slices of ginger
• 8 8 8 red dried chiles, chopped
• 4 4 4 teaspoons Szechuan peppercorns
• 1/2 1/2 1/2 cup vegetable oil

Details

Adapted from food52.com

Preparation

Step 1

Mix together the marinade with the meat; set aside while preparing the rest. *You can store this in the fridge for the day.)

Mix the liquid ingredients, brown sugar and corn starch and set aside to use as the sauce for stir-frying. Heat up wok with vegetable oil until shimmering and hot, about 120° C.

Dip half of the meat into the oil and move around until half-cooked, around 2 minutes; remove with slotted spoon and drain from oil. Repeat for the other half.

Drain off all but 2 tbsp of oil in heated wok, throw in chiles, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1-2 min.

Add chicken cubes, stir-fry for about 3 minutes, or until chicken is cooked.
Pour on reserved sauce and simmer until the dish thickens, about 3 minutes.
Garnish with ground Sichuan peppercorn; serve with rice.