Recipe

Gong Bao Ji Ding Kung Pao Chicken Recipe

Add Step-by-Step Photos	Bondc / All my dishes 2 years, 4 months ago I got this recipe from a colleague from Szechuan. This is utterly unlike what you get in the restaurant. She is responsible for the ingredient changes, and I changed the method somewhat. This is the recipe as she made it; see the notes at the end of the directions for my changes.... More Prep:35m Cook:20m Servings:4	Bondc
	spicy hot sweet peppers chicken peanuts

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Ingredients

1 lb chicken

12 dried chili peppers

1 small red onion

1/4 c. peanuts or cashews

3 cloves garlic

3 thin slices ginger

2 c. oil (see recipe directions)

1 red bell pepper (optional--this is my addition)

Marinade:

1/2 tsp salt

1 T. sherry

1 egg white – lightly beaten

1 T. cornstarch

Seasoning:

1 T. each: sherry and black vinegar

1 1/2 T. dark soy sauce

1 T. sugar

1/2 t. salt

Directions

Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes.

Velvet the chicken (you can do this either in hot oil or boiling water):

Heat the 2 c. oil until quite hot (450) in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 T. of the oil in the wok (if you used water, you'll need 2 T. oil to finish the dish).

Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart into pieces. Peel the red onion. Cut it in half through the middle, then cut each half in fourths. Pull apart the sections. If you're using a bell pepper as I do, seed and chop it here and put it on the plate with the onion.

Heat the wok until very hot (add the 2 T. oil if you velveted the chicken in water). Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, peanuts, and seasoning and cook for a minute. Serve.

Note: The original, as I've given it here, produces a "cumulatively hot" recipe. I prefer to use Irene Kuo's method. I first add the chilies (unsoaked, but torn up) to the hot oil (open the windows and turn on the fan) and flip them until they're black, then add the garlic and ginger as above. It produces a much more immediately hot dish. The red bell pepper is my addition. I like the contrast of the sweet bell pepper with the blazing heat of the dish.

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Comments

darbar 2 years, 4 months ago said:
Wow! sounds very interesting and yummy! I've never heard the term "Velvet" the chicken before.

sexypiratepants 2 years, 4 months ago said:
Me neither. Can you provide more details on this part?

bondc 2 years, 4 months ago said:
See here:

http://bondcrecipes.blogspot.com/2007/07/velveting-and-slippery-coating.html

kitkatishbakk 1 year, 11 months ago said:
Dang this looks yummy. my fiance hates chinese food and its my favorite cuisine. will definately have to try it!