Gong Bao Chicken With Peanuts Recipes

Steps:

• Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
• Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
• In a small bowl, combine the sauce ingredients.
• Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
• Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
• Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

Steps:

• Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.
• In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth.
• Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.
• Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.

Steps:

• In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
• Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
• Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
• Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
• Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and sauté for about 2 minutes.
• Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
• Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.