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Gong Bao Chicken
[Photograph: Blake Royer]
About This Recipe
| Yield: | serves 4 |
| Active time: | 10 minutes |
| Total time: | 15 minutes |
| This recipe appears in: | Dinner Tonight: Gong Bao Chicken |
| Rated: |   |
Ingredients
- 1/3 cup unsalted peanuts
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1 tablespoon cornstarch
- 4 tablespoons light soy sauce
- 2 tablespoons unroasted peanut oil or other neutral oil
- 1 teaspoon Sichuan peppercorns
- 2 dried red chiles, roughly chopped or crushed
- 2 garlic cloves, peeled and very thinly sliced
- 1-inch knob ginger root, peeled and very thinly sliced
- 4 scallions, trimmed and roughly chopped
- Cooked white rice, for serving
Procedures
-
1
Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it's well-coated in the mixture, and set aside.
-
2
Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they're golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
-
3
Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.
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4
Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.
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5
Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.
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