Gong Bao Ji Ding

Name: Gong Bao Ji Ding
Ingredients: 1 pound chicken; 12 chili peppers dried; 1 teaspoon sichuan peppercorns; 1 spring onion thicker than a green onion, chopped, white part only; 1/2 cucumber cut into 1-2 cm cubes; 1/4 cup peanuts or cashews; 3 cloves garlic; 3 slices ginger; 2 cups oil see recipe directions; 1/2 teaspoon salt; 1 teaspoon white wine; 1 egg white - lightly beaten; 1 teaspoon cornstarch; 3 teaspoons sherry vinegar each:; 1 1/2 teaspoons dark soy sauce; 3 teaspoons sugar; 1 tablespoon cornstarch mixed with a little water to form a paste

17 ingredients

5 steps

Ingredients

1 pound chicken
12 chili peppers dried
1 teaspoon sichuan peppercorns
1 spring onion thicker than a green onion, chopped, white part only
1/2 cucumber cut into 1-2 cm cubes
1/4 cup peanuts or cashews
3 cloves garlic
3 slices ginger
2 cups oil see recipe directions
1/2 teaspoon salt
1 teaspoon white wine
1 egg white - lightly beaten
1 teaspoon cornstarch
3 teaspoons sherry vinegar each:
1 1/2 teaspoons dark soy sauce
3 teaspoons sugar
1 tablespoon cornstarch mixed with a little water to form a paste

Directions

1

Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes.
2

Velvet the chicken (you can do this either in hot oil or boiling water):
3

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).
4

Tear 3 chilies into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart chop into small pieces. Chop the scallion.
5

Heat the wok until very hot add 2 Tbsp. oil. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chillies, both whole and chopped, and Sichuan peppercorn and stir for a minute or two. Add the spring onions and cucumber and continue to stir and flip for another minute. Add the chicken and broad bean paste and peanuts and stir for a minute. Lastly add the base sauce and cook for a minute. Serve.