Gong Bao Ji Ding Kung Pao ChickenFrom bondc 8 years ago
- 1 lb chicken shopping list
- 12 dried chili peppers shopping list
- 1 small red onion shopping list
- 1/4 c. peanuts or cashews shopping list
- 3 cloves garlic shopping list
- 3 thin slices ginger shopping list
- 2 c. oil (see recipe directions) shopping list
- 1 red bell pepper (optional--this is my addition) shopping list
- Marinade: shopping list
- 1/2 tsp salt shopping list
- 1 T. sherry shopping list
- 1 egg white – lightly beaten shopping list
- 1 T. cornstarch shopping list
- Seasoning: shopping list
- 1 T. each: sherry and black vinegar shopping list
- 1 1/2 T. dark soy sauce shopping list
- 1 T. sugar shopping list
- 1/2 t. salt shopping list
How to make it
- 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.