Gong Bao Ji Ding (Gong Bao Chicken) Recipe

Name: Gong Bao Ji Ding (Gong Bao Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To tenderize the meat:; 2 chicken thighs, deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more); 1/2 teaspoon beaten egg; 2 teaspoons cornstarch; 1 pinch salt; 1 teaspoon Chinese cooking wine; To stir-fry:; 2 teaspoons dark soy sauce; 2 teaspoons brown sugar; 1 tablespoon Chinese dark vinegar; 1 tablespoon cornstarch; 6 tablespoons water or stock; 1 handful of peanuts (generous amount); 2 green onions, chopped into 1-inch lengths; 4 garlic cloves, skin removed, smashed and chopped; 6 slices of ginger; 8 red dried chiles, chopped; 4 teaspoons Szechuan peppercorns; 1/2 cup vegetable oil

Servings: persons

To tenderize the meat:
2 chicken thighs, deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more)
1/2 teaspoon beaten egg
2 teaspoons cornstarch
1 pinch salt
1 teaspoon Chinese cooking wine
To stir-fry:
2 teaspoons dark soy sauce
2 teaspoons brown sugar
1 tablespoon Chinese dark vinegar
1 tablespoon cornstarch
6 tablespoons water or stock
1 handful of peanuts (generous amount)
2 green onions, chopped into 1-inch lengths
4 garlic cloves, skin removed, smashed and chopped
6 slices of ginger
8 red dried chiles, chopped
4 teaspoons Szechuan peppercorns
1/2 cup vegetable oil

1
Mix together the marinade with the meat; set aside while preparing the rest. *You can store this in the fridge for the day.)
2
Mix the liquid ingredients, brown sugar and corn starch and set aside to use as the sauce for stir-frying. Heat up wok with vegetable oil until shimmering and hot, about 120u00b0 C.
3
Dip half of the meat into the oil and move around until half-cooked, around 2 minutes; remove with slotted spoon and drain from oil. Repeat for the other half.
4
Drain off all but 2 tbsp of oil in heated wok, throw in chiles, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1-2 min.
5
Add chicken cubes, stir-fry for about 3 minutes, or until chicken is cooked.
6
Pour on reserved sauce and simmer until the dish thickens, about 3 minutes.
7
Garnish with ground Sichuan peppercorn; serve with rice.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: To tenderize the meat:, 2 chicken thighs, deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more), 1/2 teaspoon beaten egg, 2 teaspoons cornstarch, and more.

Yes, Gong Bao Ji Ding (Gong Bao Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gong Bao Ji Ding (Gong Bao Chicken)

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