Gong Bao Chicken
Gong Bao Chicken
Gong Bao chicken is a classic Sichuan dish, named after Qing dynasty governor Ding Bao Zhen. The governor loved to have meat sautéed with spicy chilies. He asked his chef to prepare chicken with chilies and fried peanuts. Gong Bao chicken was born.
Ingredients
- 1 lb boneless skinless chicken thighs chopped
- 3 green onions chopped
- 1 tsp ginger minced
- 1/4 cup roasted peanuts
- 10-20 dried chilies
Chicken Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp potato starch
- 1 tsp sugar
- 1 tsp salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix the chicken with marinade ingredients.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 7-8 minutes until cooked through. Remove from the pan.
- Add in the dried chilies and ginger, frying for 1 minute.
- Add in the chicken. Cook for a minute.
- Pour in the sauce. Cook for 2 minutes until thickened.
- Turn off the heat and stir in the peanuts and green onions.
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