Gong Bao Ji Ding 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 JIDING
Provided by Howard W. French
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams
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