You may recognize this recipe as Kung Pao Chicken. This dish in China is called Gong Bao ji Ding and is part of the Sichuan cuisine. The cuisine is famous for its hot and spicy flavors. Fast frying in a wok is the method most used in Sichuan cuisine. This dish is served in nearly every corner of the world but the most authentic version can be found in hometowns of Chengdu and Chongqing. This recipe is very spicy, quick, easy and delicious.
China Gong Bao Ji Ding (Chicken with chili and peanuts) 宫保鸡丁
- 1 1/2 boneless & skinless chicken breast or 3 boneless & skinless chicken drumsticks
- 3 tablespoons roasted peanuts
- 8-12 dried red chilies deseeded and cut into halves
- 3 tablespoons cooking oil
- 5 slices peeled fresh ginger
- 2 gloves garlic sliced diagonally
- 1 stalk scallion chopped
- For the marinade:
- 1 tablespoon corn starch
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon oil
- For the sauce:
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black vinegar
- 2 tablespoons water
- 1 teaspoon corn starch
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
- Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
- Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
- Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
- Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
- Add in the scallions and stir evenly.
- Dish out and serve hot with steamed white rice.