Gong Bao Ji Ding
Chicken with peanuts. A Sichuan dish that is famous internationally, especially in the U.S.A as Kung Pow Chicken.
- 1 chicken breast, cubed
- ~ ¼ cup roasted, salted peanuts
- 1 tbsp red chilli, diced
- ½ tsp Sichuan red peppers (hua jiao), whole
- 1 tbsp ginger or garlic (use one or the other, ginger is more traditional), minced/finely diced
- 1 small to medium red pepper (capsicum), diced
- 1 medium cucumber, cubed
- Spring onion, chopped
- 1 tbsp soy sauce
- 2 tbsp vinegar (1 tbsp can be switched for sherry/rice wine if preferred)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp msg (optional!)
- 3 tbsp cornflour mixed with water (roughly 1:1 ratio)
- extra 1 tbsp cornflour mixed with water (1:1 ratio)
- 1-2 tbsp water
- ALOT of oil!
- Rub chicken through extra cornflour and ensure lightly coated.
- Fill a wok with oil in the same manner you would to deep fry.
- Crank the height to high and wait until oil is well and truly bubbling away, then add peppers and cucumber.
- Let fry for around 15 seconds (it should bubble very hard), softly moving, then add the chicken.
- Allow to continue frying for approximately 1-2 minutes or until chicken is just cooked through (very quickly in hot oil).
- Remove all from oil and hold separately, draining.
- Put hot oil somewhere safe to be reused for frying at a later date, or ready a second wok.
- Heat 1-2 tbsp oil in wok, add chillis and Sichuan red peppercorns, stir for a few seconds, then add water, soy sauce, vinegar/sherry, salt, sugar, ginger (and msg) and mix quickly together.
- Reduce the heat to low and stir in cornflour until sauce thickens.
- Toss chicken, vegetables and peanuts through sauce very briefly to heat and serve immediately.