Gong Bao Ji Ding Recipes

GONG BAO JI DING (KUNG PAO CHICKEN)

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.

GONG BAO JI DING (PEANUT CHICKEN)

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.

GONG BAO JIDING

Steps:

• Place chicken in medium bowl. Dust with 1 teaspoon arrowroot and toss to coat. Add egg white, soy sauce and salt. Mix well and set aside.
• In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water. Set aside.
• Place a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes. Transfer chicken to paper towels to drain.
• Wipe wok and return to medium-high heat. Add remaining 1 1/2 teaspoons oil, chili paste, ginger, garlic and sweet flour. Stir for 30 seconds. Add chicken, vinegar mixture and garlic chives. Stir-fry until chicken is thoroughly cooked, about 2 more minutes. Serve hot.