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Chinese gong bao chicken recipe

Chinese gong bao chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

Also known as Kung Pao chicken, this fiery Chinese chicken stir fry is flavoured with Sichuan peppercorns, chilli peppers, ginger, garlic and soy sauce. If you have all the ingredients, it is easy to make for a quick midweek meal.

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IngredientsServes: 4

  • vegetable oil, as needed
  • 50g peanuts
  • 200g boneless, skinless chicken breast, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon light soy sauce
  • 2 teaspoons cornflour, divided
  • 1 teaspoon cooking wine
  • 2 tablespoon of cold water, divided
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon Chinese black vinegar
  • 4 dried red chilli peppers, seeded and sliced
  • 1/4 teaspoon ground Sichuan peppercorns
  • 1 (3cm) piece of fresh ginger, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 1 large spring onion, sliced

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Add one tablespoon oil and peanuts to a frying pan; cook over medium heat for about 5 minutes, then remove promptly with a slotted spoon. Set peanuts aside to cool.
  2. Mix the chicken with the salt, light soy sauce, 1 teaspoon of cornflour, cooking wine and 1 tablespoon of water; set aside to marinate for a few minutes.
  3. In a small bowl, combine the dark soy sauce, sugar, vinegar, the remaining teaspoon of cornflour and 1 tablespoon of cold water to form a sauce.
  4. Heat 3 or 4 tablespoons vegetable oil in a wok over medium-high heat; add the chilli peppers and fry until dark red. Add the ground peppercorns and fry for 20 seconds. Add the marinated chicken and quickly turn to separate the pieces. Add the ginger, garlic and spring onion; stir-fry for a few minutes. Add the dark soy sauce mixture and toss to coat. Add the peanuts and mix well before serving piping hot.

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Gong Bao Chicken

Gong Bao Chicken is another Chinese dish that is a favorite with ethnic Chinese as well as other nationalities. Its origin is from Sichuan, China, known for its spicy cuisine, and has taken on some slight variations through the years. Gong Bao Chicken is really fairly quick and easy to prepare. Anyone who wants to taste this dish, can cook it at home.

Ingredients:
350g chicken breasts
12 dried red chillies/dried chili peppers
1 bombay onion /brown onion
40g/2Tbsp cashew nuts or peanuts (optional)
2 or 3 cloves garlic – minced
3 thin slices ginger – shredded
½ egg white – lightly beaten
2 Tbsp cornstarch
1/2 cup cooking oil

Marinating Ingredients for chicken:
½ tsp salt
½ tsp cooking wine

Seasoning Ingredients (mix together for sauce):
½ tsp cooking wine
¾ Tbsp vinegar
2 Tbsp soy sauce
1 1/2 Tbsp sugar
1 Tbsp water

Preparation:
1.Cut the chicken into bite-sized cubes and marinate with the marinating ingredients.

2.Cut dried chillies into 2cm/0.8in lengths, shake off as much seeds as possible*, then wash and soak them for 30 minutes or till soft. Drain.

3.Wash and take out outer skin of bombay/brown onion and cut them cross-sectionally into 8 sections (6 if onion small). Loosen the sections roughly.
4.Rinse cashew nuts and drain off excess water.

Cooking:
1.First, the cashew nuts are fried by putting them in cold oil. Keep turning them as the oil gets hotter and to ensure even browning. Scoop up when they turn golden brown. If using peanuts, have them roasted beforehand.

2.Next, we fry the chicken. Mix the chicken pieces with the egg white. Add in the cornstarch and mix thoroughly. When the oil is ready, (use the chopsticks test)* put all the chicken in. (The oil is sufficient for shallow frying if deep frying is preferred more oil is needed). Spread them out and let fry for 2 or 3 minutes before turning over to fry the other side. If deep frying, keep on turning till chicken browns. Dish out and drain excess oil.

3. Heat wok and put in 1Tablespoon of oil (may use the excess oil from frying the chicken), put in the garlic and ginger to fry for a few seconds. Then add the softened dried chillies and stir-fry for a minute or two.

4.Now add in the bombay/brown onion and continue to stir-fry for a short while.

5.Next, we put in the seasoning sauce, chicken and cashew nuts or peanuts and mix thoroughly.

6.Turn off heat as soon as it is well mixed. There should not be a lot of sauce/gravy – just a wee bit – just enough for the chicken pieces to be coated with it.


Chinese Peanut Chicken (Gong Bao)

A quick and tasty midweek dinner. Swap the Shaoxing wine for dry sherry, if you like.

We&rsquove used whole dried chillies here to give the dish its authentic look and fiery flavour, but be warned: you&rsquore not meant to eat them unless you&rsquore a real chilli-head! Swap for dried chilli flakes, to taste, if you prefer.

Shaoxing wine or dry sherry

cm piece fresh root ginger, peeled and finely chopped

small dried bird's eye chillies

small handful skin-on peanuts

1 In a bowl, mix the cornflour, soy sauce and Shaoxing wine/sherry until smooth. Add the chicken and stir to coat. Leave to marinate in the fridge for 20min, if you have time.
2 Heat oil in a wok or large frying pan over high heat. Using a slotted spoon, lift the chicken out of the marinade (reserve marinade), add to wok/pan and stir-fry until opaque, about 5min. Add garlic, ginger, chillies and most of the spring onions fry for 2min, until fragrant.
3 Stir 3tbsp water into the reserved marinade. Add to the wok/pan along with the sugar and peanuts. Bubble for 2min. Garnish with remaining spring onions and serve with rice.


Chinese Kung Pao Chicken | (宫保鸡 – Gōng Bǎo Jī)

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan Province and has a unique, interesting origin story.

In the 19th century, a boy named Ding Baozhen fell into a river and almost drowned. A passing stranger saved him, and as the years went by, Ding grew up to become a government official. He went to visit the man who saved him and ate a dish made with diced chicken, peanuts, and spicy peppercorns while visiting his home.

Ding loved the dish so much that he asked the chef for a recipe, and then started serving it to his guests. The dish quickly spread in the Sichuan Province, and many years later, it is still popular both in China and in the rest of the world. Although it’s commonly eaten in North America, the dish is cooked differently and lacks the unique spice that makes the original so flavorful, because it was illegal to import it to the United States until 2005.
However, it remains one of the most popular dishes in most Chinese restaurants throughout the world.


Kung Pao Chicken (宫保鸡丁- Gong Bao Ji Ding) – Chinese Recipe

This is a very popular Chinese recipe- Chinese Kung Pao Chicken (宫保鸡丁). Kung Pao Chicken was one of the first typical Chinese recipes I ate when I first came to China in 2005 ( wow, time flies by so fast!) and I’ve been in love with that dish ever since. I can have that dish at least twice or even thrice in a week!

Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng, also known as Kung Po chicken) is a classic Sichuan dish, originating in the Sichuan Province of central-western China. There are various versions of the Kung Pao Chicken nowadays, for example, in westernized versions, different kinds of vegetables such as bell peppers, celery or carrots are commonly added and while chicken is traditionally used as one of the primary ingredients, there are many new recipes using shrimps or beef or pork instead. However, one common ingredient is the Sichuan peppercorns (花椒 huajiao) which are the most important component of the Kung Pao Chicken recipe. Sichuan peppercorns have a unique aroma and flavour with a slight lemony taste. They create a tingly numbness in the mouth, which is typical element in Sichuan cuisine. I tried to keep my Kung Pao Chicken recipe as authentic as possible and I didn’t add any vegetables. Enjoy!

Kung Pao Chicken(宫保鸡丁) Recipe :

Ingredients:
250g chicken breast
3 tablespoons roasted peanuts
8-12 dried red chilies (cut into halves)
1 tsp Sichuan Peppercorns
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

FOR THE MARINATE:
1 tbsp corn starch
2 tsp soy sauce
1 tbsp cooking wine

FOR THE SAUCE:
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp black vinegar
1 tsp corn starch
1 tbsp chicken stock (or if not available, use 1 tsp of chicken powder-鸡精)

Steps:
1. Cut the chicken meat into small cubes, and marinate with the ingredients above while preparing for the other ingredients.
2. Heat oil in a wok and when hot enough, add the Sichuan peppercorns and the dried red chillies. Fry until fragrant.
3. Stir-fry the marinated chicken until well-cooked.
4. Add the ginger and garlic slices. Stir to mix until fragrant.
5. Add the chopped scallion and mix well.
6. Add the sauce and mix in well. Fry for another 30 seconds.
7. Add the peanuts, mix and done! Do not cook with the peanuts for too long or they will get soft and will not be crunchy anymore. Enjoy!


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SUPER EASY Kung Pao Chicken 宫保鸡

Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.
This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine. If you know the reason why, please drop me a message to enlighten me.

Refer to the ingredient list below or go to our video on YouTube by clicking here

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Jamie
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Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of light soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper

Gravy
1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce

Other ingredients
3 cloves of garlic – minced
2 onions – quartered
3 pieces of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion – cut into 1 inch long
4 slices of young ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar


Fry peanuts: Pour some cooking oil into a wok, and fry the peanuts above low fire until they taste crispy and appear bright. Take them out for later use.

Fry chicken dices: Heat the some cooking oil over medium fire. Add the dry chili peppers, prickly ash seeds, and garlic and ginger slices. When the aroma appears, switch to big fire and pour in the chicken dices. After the chicken dices turn white, add in green onion sections. Stir-fry for 5-10 seconds and fully mix with the chicken.

Sauce the chicken dices and add in peanuts: Pour in the prepared seasoning sauce and combine with other ingredients. Fry over big fire until the sauce becomes dense and sticks to the chicken dices. Add the fried peanuts. Stir to mix them all.

Turn off the heat and dish up.


Kung Pao Chicken With Peanuts

Ingredients US Metric

  • For the marinade
  • 1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 2 teaspoons light soy sauce
  • 1 teaspoon Shaoxing rice wine or medium-dry sherry
  • 1 tablespoon water
  • 2/3 pound boneless chicken breasts, skin-on or skinless, cut into 1/2-to-3/4-inch (12- to 18-mm) chunks
  • For the sauce
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 tablespoon Chinkiang or Chinese black vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon homemade chicken stock or canned chicken broth, or water
  • For the Kung Pao chicken
  • 3 garlic cloves, thinly sliced
  • Ginger (enough to equal the amount of garlic), thinly sliced
  • 5 scallions, white and green parts, cut into 1/2-inch lengths
  • 2 tablespoons peanut oil
  • 1 handful of dried red chiles (at least 10) preferably Sichuanese
  • 1 teaspoon whole Sichuan peppercorns
  • 2/3 cup roasted unsalted peanuts

Directions

In a small bowl, combine the potato flour or cornstarch and salt. Slowly add the soy sauce, rice wine, and water, mixing constantly with a fork. (If using potato flour, the marinade will be more of a paste than a liquid marinade. That’s okay.)

Add the chicken and stir to evenly coat the chicken. Let it stand at room temperature while you make the sauce.

In a small bowl, combine the sauce ingredients.

Snip the chiles into 2 or 3 pieces. Wearing rubber gloves, discard as many chile seeds as possible.

Add 2 tablespoons oil to the wok and place it over high heat. When the oil is hot but not yet smoking, add the chiles and Sichuan peppercorns and stir-fry briefly until crisp and the oil is spicy and fragrant. Whatever you do, be mindful not to burn the chiles and pepper. You can remove the wok from the heat if necessary to prevent overheating.

Plop in the chicken pieces and cook, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until everything is fragrant and the chicken is cooked through. (You may want to slice into one of the larger pieces of chicken to make sure it’s done.)

Stir the sauce and then carefully swirl it into the wok, continuing to stir and toss. As soon as the sauce is warmed through and becomes thick and shiny, add the peanuts, stir to combine, and serve immediately. Originally published March 4, 2003.

Variations

  • Kung Pao Shrimp Or Pork

You can substitute prawns (shrimp) or chunks of pork in place of the chicken.

Cashews can be used instead of the traditional peanuts for a slightly more grand-seeming version of this dish.

We love this Kung Pao chicken recipe without changing a thing. However, if you’re the sort you prefers a little extra vegetable to make you feel a little more virtuous after having cold cereal for dinner last night, or if you happen to have some vegetables languishing in the fridge or canned items in the back of the pantry that you know you won’t use if they linger any longer, then go ahead and toss them in. Red bell peppers, water chestnuts, even asparagus, they all work here. Follow your bliss.

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David Says

Call it laziness. Call it culinary zenophobia. Call it downright knee-shaking fear. I've studiously avoided cooking Chinese dishes in my home ever since. well, forever. After all, I do live in New York City, even though I deign to stay there only a few days a month. And that means delivery. All I have to do is pick up the phone and in less time than it takes for someone else to get fanged on "True Blood," I have all the Chinese food I could possible want.

But a curious thing happened on the way to MenuPages.com. I've either become a better cook or Chinese takeout has gotten worse on the Upper West Side. I think it's probably the latter, as friends who don't even cook think the food has tanked. And that has left a gaping hole in my cravings. I was waving 再见 (goodbye) to cold sesame noodles, pork buns, hot and sour soup, General Tso's Chicken, beef and broccoli, egg foo young, and Gong Bao (aka Kung Pao) chicken. Out of sheer desperation, I manned up to the wok, placed a huge order with Amazon.com for ingredients, and went for it.

This Gong Bao chicken is the first dish I made from the formidable writer and Chinese culinary expert Fushia Dunlop. In fact, it's the first Chinese recipe I've ever made. And it worked perfectly out of the (takeout) box, so to speak. It smacked of the flavors I so love, but without all that gloppiness and occasional MSG attendant with takeout Chinese.

Now, as you know, The One doesn't like spicy foods (yes, yes, a problem), and I know this recipe has been described as being so hot it approaches the "hiccup threshold." So I cut back on the peppers (I didn't use Sichuan peppers but rather substituted piri-piri peppers) to great effect. It all came together in no time--even the prep work, which can be daunting in Chinese cooking--was a breeze. I had everything ready before The One came home to Connecticut. When he walked in, I just revved up the skillet and started. Ten minutes later we were seated at the dining room table. The only thing I'd do differently next time would be to use a nonstick pan. I don't own a traditional wok (although I'm now eyeing them) and the sauce began to stick to the skillet due to the sugar. Beyond that, it was flawless.

Gong Bao chicken has succeeded in toppling spaghetti alla carbonara as my top a go-to weeknight dish (sorry, Italy). We loved it so much, we're serving it to guests this week. Now all I have to do is learn to speak Chinese (see the "How To Pronounce Kung Pao Chicken" note above) and I'll be set.

Recipe Testers' Reviews

Joe Fenerty

This Kung Pao Chicken is just like what's on the menu at my favorite Szechuan restaurant. Rich, complex, not ridiculously spicy, and a perfect consistency for the sauce. Some of the ingredients aren't standard issue in most American kitchens, but any reasonable Asian market should be able to help you out.

I was careful to remove most, if not all of the seeds from my dried chiles, as my wife doesn't like things too hot. The "ma la" tongue-tingling sensation was just right I think if the Szechuan peppercorns had been ground, it would have been out of control. Also, keeping the peppercorns whole and the dried chiles in larger pieces allows the heat-averse to pick around them.

As with many stir-fry recipes, it's more work to prep than to cook, but this could easily be done on a weeknight once you have the specialty ingredients.

For me this was a real winner.

Nadine Bonda

This Kung Pao chicken is a very flavorful dish that was a wonderful treat for a weekday meal. I used Guajillo peppers that gave a delicious flavor but weren't too hot. The peanuts work well with the complex flavors of the different kinds of soy sauce, the rice vinegar, and the sesame oil.

My one suggestion is that there be a bit more vegetable mixed in. I used the white part of 5 large scallions but it would have benefitted from more or perhaps an onion cut into wide strips or chunks. I served it with a salad of spring lettuces with cut-up apple, which provided a nice balance with the chicken.

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Comments

Decided to mix it up this year & punt the traditional Christmas turkey for something more festive so yes, I searched Leites Culinaria website for just the right recipe! I wanted something that I associate with fond family memories and what better dish than Kung Pao Chicken, the very first meal I had the night I came home from having my daughter 27 years ago. Of course, that meal was Chinese takeout in Pittsburgh, PA and this, well, this recipe compared to no other version of this dish I ever had in my lifetime!! The chicken was succulent the flavors were — okay, I described it as a Christmas gift to my taste buds. Easy to make with some prep work but well worth it. I doubled the recipe for three rather than the two servings and it translated just fine. I also added very thin asparagus cut into 1/2 pieces which I parboiled ahead of time and added when I added the scallions. In addition I diced a red bell pepper and included it at that same step. I plan to make this recipe again — won’t wait for a holiday — and maybe try it with shrimp! Thank you, David, a big hit on a special day!!

Love, love, love the way you described this, Anne! Thank you so much for taking the time to describe your memorable Christmas meal. We’re delighted you loved it.

The real question is why 99% of the restaurants out there can’t reproduce this dish. Yes veggies added is part of it – I’m fine with that in fact, but leave out the celery please. But the lack of chile, garlic, ginger and vinegar makes an insipid dish. It needs to be bright and sharp.


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