Gong Bao Ji Ding
Classic Sichuan Kung Pao Chicken with dried chiles, Sichuan peppercorns, and roasted peanuts.
Ingredients
- 1 pound chicken
- 1 tsp shaoxing wine
- 1 tsp light soy sauce
- 2 tsp cornstarch
- 1 pinch kosher salt
- 1 tbsp honey
- 1 tbsp chinkiang vinegar
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp water
- — peanut oil into the bottom of a large
- 3 tbsp peanut oil
- 6 to 12 dried red chiles
- 1 tsp sichuan peppercorns
- 4 cloves garlic
- 1 inch knob fresh ginger
- 6 scallions
- 0.75 cup roasted peanuts
Equipment
- wok
- skillet
Instructions
For the Chicken
Place the 1 pound chicken (boneless, skinless chicken breast, cut into 1/2-inch cubes) in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hands to remove excess water.
Combine the chicken, 1 tsp shaoxing wine (or dry sherry), 1 tsp light soy sauce (or shoyu), 1 tsp cornstarch , and 1 pinch kosher salt in a small bowl and stir vigorously with your fingertips or chopsticks for 30 seconds . Set aside.
For the Sauce
Combine 1 tbsp honey , 1 tbsp chinkiang vinegar , 1 tbsp shaoxing wine (or dry sherry), and 1 tbsp light soy sauce (or shoyu) in a small bowl and stir together until homogenous. Set aside.
For the Cornstarch Slurry
Combine 1 tsp cornstarch and 1 tbsp water in a separate small bowl and stir with a fork until the cornstarch is dissolved.
Before You Stir-Fry, Get Your Bowls Ready
Have the following arranged and ready near your wok:
a. Dried chiles and Sichuan peppercorns b. Marinated chicken c. Garlic and ginger d. Scallions and peanuts e. Sauce f. Cornstarch slurry g. Empty bowl for cooked ingredients h. Serving platter
To Stir-Fry
Pour a small amount of peanut oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking.
Add 1 tbsp peanut oil and immediately add the 6 to 12 dried red chiles (such as Sichuan, jing tiao, or arbol, stems removed, cut into 1/2-inch pieces, seeds discarded) and 1 tsp sichuan peppercorns (reddish husks only, stems and black seeds discarded). Stir-fry until fragrant but not burnt, about 5 seconds .
Immediately add the marinated chicken and stir-fry constantly until there are no pink spots on the exterior (chicken will still be raw in center at this stage), 2-2.5 minutes . Transfer to an empty bowl.
Wipe out the wok and add the remaining 2 tbsp peanut oil . Heat over high heat until shimmering. Add the 4 cloves garlic (medium, thinly sliced) and 1 inch knob fresh ginger (about 20g, peeled and cut into fine matchsticks) and stir-fry until fragrant, about 10 seconds .
Add the 6 scallions (white and pale green parts only, cut into 1/2-inch pieces) and 0.75 cup roasted peanuts (about 4 ounces/120g) and stir-fry for 30 seconds .
Return the chicken to the wok and toss everything to combine. Stir the sauce and add to the wok by pouring it around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and the chicken is cooked through, about 30 seconds longer.
Transfer to a serving platter and serve immediately with steamed rice.
View Cooklang Source
---
title: Gong Bao Ji Ding
description: "Classic Sichuan Kung Pao Chicken with dried chiles, Sichuan peppercorns, and roasted peanuts."
servings: 4
total time: 15 minutes
prep time: 15 minutes
cook time: 5 minutes
tags: [chinese, sichuan, stir-fry, chicken, spicy, main]
cuisine: Chinese
difficulty: medium
---
== For the Chicken ==
Place the @chicken{1%pound} (boneless, skinless chicken breast, cut into 1/2-inch cubes) in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hands to remove excess water.
Combine the chicken, @shaoxing wine{1%tsp} (or dry sherry), @light soy sauce{1%tsp} (or shoyu), @cornstarch{1%tsp}, and @kosher salt{1%pinch} in a small bowl and stir vigorously with your fingertips or chopsticks for ~{30%seconds}. Set aside.
== For the Sauce ==
Combine @honey{1%tbsp}, @chinkiang vinegar{1%tbsp}, @shaoxing wine{1%tbsp} (or dry sherry), and @light soy sauce{1%tbsp} (or shoyu) in a small bowl and stir together until homogenous. Set aside.
== For the Cornstarch Slurry ==
Combine @cornstarch{1%tsp} and @water{1%tbsp} in a separate small bowl and stir with a fork until the cornstarch is dissolved.
== Before You Stir-Fry, Get Your Bowls Ready ==
Have the following arranged and ready near your wok:
a. Dried chiles and Sichuan peppercorns
b. Marinated chicken
c. Garlic and ginger
d. Scallions and peanuts
e. Sauce
f. Cornstarch slurry
g. Empty bowl for cooked ingredients
h. Serving platter
> Have all ingredients prepped and bowls arranged before you start stir-frying. The cooking moves very fast.
== To Stir-Fry ==
Pour a small amount of @peanut oil into the bottom of a large{} #wok{} or #skillet{} and rub around with a paper towel. Place over high heat and preheat until smoking.
Add @peanut oil{1%tbsp} and immediately add the @dried red chiles{6 to 12} (such as Sichuan, jing tiao, or arbol, stems removed, cut into 1/2-inch pieces, seeds discarded) and @sichuan peppercorns{1%tsp} (reddish husks only, stems and black seeds discarded). Stir-fry until fragrant but not burnt, about ~{5%seconds}.
Immediately add the marinated chicken and stir-fry constantly until there are no pink spots on the exterior (chicken will still be raw in center at this stage), ~{2-2.5%minutes}. Transfer to an empty bowl.
Wipe out the wok and add the remaining @peanut oil{2%tbsp}. Heat over high heat until shimmering. Add the @garlic{4%cloves} (medium, thinly sliced) and @fresh ginger{1%inch knob} (about 20g, peeled and cut into fine matchsticks) and stir-fry until fragrant, about ~{10%seconds}.
Add the @scallions{6} (white and pale green parts only, cut into 1/2-inch pieces) and @roasted peanuts{0.75%cup} (about 4 ounces/120g) and stir-fry for ~{30%seconds}.
Return the chicken to the wok and toss everything to combine. Stir the sauce and add to the wok by pouring it around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and the chicken is cooked through, about ~{30%seconds} longer.
> Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick.
Transfer to a serving platter and serve immediately with steamed rice.