Gong Pao Ji Ding (Kung Pao Chicken)

Updated at: Thu, 17 Aug 2023 10:33:13 GMT

Step 1

Marinade/soften chicken: dice chicken into small pieces and then mix the chicken with cornstarch, baking soda, and water. Let sit for about 10 minutes.

Step 2

Prep the aromatics: thinly slice the garlic, slice the celery and ginger. Slice the green onions to be a bit smaller than the chicken. Cut the dried Sichuan peppers and remove the seeds.

Step 3

Make the sauce: mix shaoxiang wine, cornstarch, light soy sauce, water, and broad bean sauce together and set aside. Blend in blender.

Step 4

Crush the Sichuan peppercorns and white pepper in a pestle.

Step 5

Gather ingredients and get ready, it goes fast from this point:

Step 6

Cook the chicken: in a large (18”, propane-powered) outdoor hot work with oil, cook and sear the chicken, letting it sit for browning. Keep an eye on it. Remove the chicken once suitable browned.

Step 7

Cook the aromatics: in same wok add more oil if necessary and cook the dried peppers, celery garlic, ginger, peppercorns, and white pepper briefly to release a good smell.

Step 8

Add the chicken back to the wok, cook remaining through but do not let the aromatics brown.

Step 9

Add the sauce: Add the sauce from step #3 10) Add the green onions and get ready to turn off the wok.

Step 10

Remove the dish from the wok when fully blended.

Step 11

Cook peanuts separately for people to add independently if desired.

Step 12

Done!

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