Gong Bao Ji Ding – Kung Pao Chicken – Asian Food Recipes

Gong Bao Ji Ding – Kung Pao Chicken – Asian Food Recipes

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    Directions

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    Recipe ingredients and directions:

    1 or 2 chicken breasts

    4 to 15 Chinese hot chilies

    3 to 5 scallions (spring onions)

    1 garlic clove, finely chopped

    1/4 cup roasted peanuts or cashews

    1 to 2 Tbsp fresh ginger shredded or very finely chopped.

    2 Tbsp corn starch

    1 to 2 tsp light soy

    1 to 2 tsp rice wine

    1 egg white

    2 Tbsp medium soy sauce

    1 to 2 Tbsp sugar

    1 to 2 tsp. corn starch

    1 to 2 Tbsp rice wine (Shao Shin, or Lau Chew)

    1/2 to 1 tsp. rice vinegar

    1 tsp. toasted sesame oil

    Combine soy, sugar, cornstarch, rice wine, vinegar and sesame oil.

    Set aside.

    Chop the chicken and mix with cornstarch, soy, rice wine and egg

    white. Set aside in refrigerator. Allow at least 30 minutes to

    marinate.

    Chop the scallions into 1/2 to 1 inch pieces. Heat the wok then

    add some oil. Turn the heat up all the way and wait for the oil

    to get very hot. Toss in the chilies. Here you will char the chilies

    until they turn black.

    Caution: be sure you have adequate ventilation as the chiles can

    give off potent fumes.

    After the chilies have turned black, turn up the heat all the way

    and toss in the chicken and the ginger. Stir fry for a few seconds

    then toss in the garlic. Stir fry a few more seconds, then toss in

    the peanuts and the onions. Stir fry until the chicken has turned

    white and everything is well coated with the oil. Then toss in all

    at once the sauce mixture. Stir to coat the chicken, nuts, onions,

    etc. with the sauce and allow it to thicken up into a nice glaze

    coating.

    It should just be a nice hot, sweet, shinny coating. Serve immediately

    with steamed rice.

    Category: Asian Recipes

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    Paul

    Owner of Recipe Flow

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