Gong Bao Ji Ding (Kung Pao Chicken) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes. Ingredients:
1 lb chicken |
1/2 teaspoon salt |
1 tablespoon sherry wine |
1 egg white, lightly beaten |
1 tablespoon cornstarch |
2 cups oil |
12 dried chilies, torn into several pieces |
5 garlic cloves, peeled and halved |
5 thin slices ginger |
2 red onions, peeled and sliced into eighths |
1/4 cup peanuts |
1 tablespoon sherry wine |
1 tablespoon vinegar |
1 1/2 tablespoons dark soy sauce |
1 tablespoon sugar |
1/2 teaspoon salt |
Directions:
1. Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
2. When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
3. Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
4. In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
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