Gong bao chicken recipe
One of Sichuan's most famous dishes: Gong Bao Chicken, made with chicken breast.
INGREDIENTS
Chicken:
- 2 teaspoons of baking soda
- 1 tablespoon of shaoxing wine or dry sherry
- 28 ounces (800 g) boneless / skinless chicken breast cut into 1-inch cubes
- 1 tablespoon of light soy sauce
- 1 teaspoon of cornstarch / corn flour
Sauce:
- 2 teaspoons of hoisin sauce
- 2 teaspoons of dark soy sauce
- 2 tablespoons of sugar
- 2 tablespoons Chinese Shaoxing wine (or dry sherry)
- 1 teaspoon of cornstarch / corn flour
- 1/2 cup low sodium chicken broth (or broth) - water can be used
- 5 tablespoons of light soy sauce
- 2 tablespoons Chinese black vinegar (or a good quality balsamic vinegar)
Jumped up:
- 1 tablespoon of ginger
- 1/2 cup roasted / unsalted peanuts
- 1/2 red pepper (capsicum), seeded and diced
- 2 teaspoons of sesame oil optional
- 8 to 10 dried peppers cut into ½ inch pieces (adjust to taste)
- 1/2 green pepper (capsicum) seeded and diced
- 4 tablespoons of cooking oil, divided
- 1 1/2 tablespoon garlic (4-6 cloves)
- 1 tablespoon of Sichuan peppercorns, lightly toasted and ground *
- 4 green onion stalks / scallion cut into 1-inch pieces
INSTRUCTIONS
First, combine all chicken ingredients in a shallow bowl; cover and marinate for 10 minutes (if time permits).
Then, whisk sauce ingredients together until the sugar dissolves; put aside.
Heat a large skillet, skillet or wok over high heat. Add 2 tablespoons of cooking oil, let heat, then add the marinated chicken. Fry the chicken for 3-4 minutes, stirring occasionally, until the edges are golden. Remove from the heat and set aside.
Add the rest of the cooking oil to the same pan / wok. Stir in garlic, ginger, diced peppers (bell peppers) and Sichuan peppercorns and sauté for 1 minute.
Mix the prepared sauce, then pour it into the saucepan and bring it to a boil, stirring.
Once it begins to thicken slightly, return the chicken to the pan / wok and toss all the ingredients into the sauce until the chicken is evenly coated and the sauce thickens (about 2 minutes).
Stir in the green onions, peanuts and sesame oil. Mix well and continue cooking for another 2 minutes to infuse all the flavors together.
Serve immediately with steamed / cooked rice or fried rice!
NOTES
* If you are sensitive to spices or want a mild sauce, start with 1 teaspoon of ground Sichuan peppercorns. Adjust accordingly to make it suitable for your taste.
