Kung Pao Chicken with Peanuts

Chef Chen Yichun

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– gong bao ji ding

Also known as Gong Bao chicken, this dish is named after a late nineteenth-century government of Sichuan, Ding Baozhen, who served in office during the Qing Dynasty. This is known as his favorite dish. Dry red chili is fried in oil to infuse the dish with its aromatic flavor.

Recipe

PRE TIME: 18 min

COOKING TIME: 7 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

12 oz. boneless chicken breasts
2 oz. roasted peanuts
2 oz. dried red chillies
1 tbsp. Sichuan pepper
3 cloves garlic
1 tbsp. ginger
1 tbsp. spring onions
2 tbsp. cooking oil
Marinade
1 tsp. soy sauce
1/2 tsp. salt
1½ tsp. Shaoxing wine
1½ tsp. corn flour
1½ tsp. water
Sauce
1 tbsp. sugar
1 tbsp. vinegar
1 tbsp. soy sauce
1 tbsp. Shaoxing wine
2 tbsp. chicken stock or water
1 tsp. water + corn flour (1:1 ratio)

Directions:

Step 1

Cut the chicken as evenly as possible into ⅓-inch (1-cm) strips and then into small cubes.

Step 2

Peel and thinly slice the garlic and ginger. Chop the spring onions into 1-cm pieces. Snip the chillies into ¾-inch (1½-cm) sections; remove and discard seeds.

Step 3

Mix the the marinade ingredients together in a bowl; add chicken cubes.

Step 4

Combine all sauce ingredients in a separate small bowl.

Step 5

Pour a little oil into the wok and heat until it starts to smoke, swirling the oil around to cover the entire base of the wok. Pour oil off into a heat-proof container. Add 3 tbsp fresh oil and heat on high. When the oil is hot, but not smoking, add the chillies and Sichuan pepper. Stir-fry for a few seconds until they are fragrant; take care not to burn them.

Step 6

Add the chicken to the wok and continue to stir-fry. When the chicken cubes have separated, add ginger, garlic and spring onions. Stir-fry until meat is cooked and dish is fragrant.

Step 7