Continuing the theme of sharing some of my very favourite dishes, I simply have to talk about this Gong Bao Ji Ding or Kung Pao Chicken. It’s a classic, and for good reason because it is easy to prepare and packed with awesome flavours. As with many Chinese dishes, once the ingredients have been gathered together and the meat has been marinated, the actual cooking of the dish takes only a few minutes, making it a perfect mid-week meal. I am confident that you will love this dish!
Gong Bao Ji Ding or Kung Pao Chicken (serves 4)
1 x 500g pack of chicken thigh fillets, diced
1 cup spring onions, cut into 3cm lengths
3/4 cup dried red chillies, cut into 3cm lengths
2 tsp ginger, finely chopped
2 tsp garlic, finely chopped
1 tsp Sichuan peppercorns
1 large handful of peanuts
1 cup vegetable oil
For the marinade:
2 tsp cornflour
2 tbsp Shaoxing wine
Season with salt and pepper
For the sauce:
2 tbsp soy sauce
2 tsp white rice vinegar
2 tsp caster sugar
1 tsp cornflour
2 tbsp chicken stock
- Get a bowl and add the chicken and the marinade ingredients. Mix thoroughly and leave in the fridge for an hour.
- Mix the sauce ingredients together until the sugar dissolves.
- Fry the peanuts in 2 tbsp of oil until nicely browned and set aside.
- Heat the oil in a wok until steaming.
- Fry the chicken until just cooked, remove and set aside.
- Remove and discard all but 2-3 tbsp of the oil from the wok.
- Turn the heat down low and fry the chillies until crispy, then remove the chillies and set aside.
- Turn the heat up and add the spring onions. Fry for a minute.
- Add the peppercorns, ginger and garlic and stir for ten seconds.
- Add the sauce and keep stirring until it thickens.
- Add the chicken, chillies and the peanuts back to the wok and toss together. Make sure the sauce coats the chicken.
- That’s it, serve and enjoy!
Hope that you enjoy this dish. Please feel free to leave any questions or comments. 😊