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China Gong Bao Ji Ding (Chicken with chili and peanuts) 宫保鸡丁

Course Main Dish
Cuisine China
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine

Ingredients

  • 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

Instructions

  • 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.