Gong Bao Ji Ding Kung Pao Chicken Recipes
GONG BAO JI DING (KUNG PAO CHICKEN)
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.
Provided by Shire Born
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1351.1, Fat 130.8, SaturatedFat 19.7, Cholesterol 85, Sodium 1059.5, Carbohydrate 15.3, Fiber 2.3, Sugar 7, Protein 26.1
GONG BAO JI DING (PEANUT CHICKEN)
This recipe is named after a late Qing Dynasty governor of Sichuan, Ding Baozhen, who is said to have particularly enjoyed eating it. Renamed during the Cultural Revolution because it was associated with an imperial bureaucrat, The original name was returned in the 1980's. This dish is a favorite of westerners and a dish common all over China.
Provided by Member 610488
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
- Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
- Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
- Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
- Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and sauté for about 2 minutes.
- Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
- Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.
Nutrition Facts : Calories 790.8, Fat 59.9, SaturatedFat 10.1, Cholesterol 75.5, Sodium 1189.9, Carbohydrate 31.6, Fiber 4.9, Sugar 8.3, Protein 37
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