Gong Bao Chicken Recipe

Gong Bao is simply a cooking method came into existence from the Sichuan district of China; the traditional Sichuan Kung Pao Chicken or "Gong Bao Ji Ding" necessitates Sichuan peppercorn for the mind-numbing taste, nevertheless, the style well-known beyond Sichuan has since been adjusted to countless local variances.

Anyone can replace and choose the equivalent recipe chicken with prawn, shellfish, or veggies for a vegan meal.

Ingredients:
Marinade:
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 1 tablespoon rice wine
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
Sauce:
• 2 tablespoons peanut oil
• 4 dried red chiles remove stems and cut in halves
• 1/2 -inch piece ginger, peeled, thinly sliced, smashed
• 1 garlic, smashed
• 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
• 1/4 cup deep-fried peanuts
• 3 tablespoons light soy sauce
• 2 tablespoons rice wine
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

Instructions:
Marinade:
1. Inside a non-reactive bowl, put together the marinade.
2. Bring together the rice wine, peanut oil, soy sauce, cornstarch and salt.
3. Stir in the chicken bits and make cold for 20 to 30 mins.
Sauce:
1. In a small-sized bowl, put together the ingredients for the sauce. Reserve.
2. Over high temperature, in a wok, take the peanut oil to just smoking temperature level.
3. Stir-fry the chilies, ginger, garlic and white portion of the green onions for 30 to 40 secs, or up until the chilies turn dark-skinned.
4. Include the chicken and pan-fry for 1 to 2 mins, up until golden in hue.
5. Take and include the sauce to a boil. Include the peanuts.
6. Condense with the slurry and remain to cook till shiny.
7. Move to a serving bowl and garnish with julienne green onions.