Gong Bao Chicken
You will need:
- 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
- Combine the chicken, corn starch, and half of the soy sauce in a small bowl.
- Toss the chicken until it's well coated in the mixture and set aside.
- 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, about 2 to 3 minutes. Transfer to a plate to cool.
- Heat the oil in the skillet or wok over medium-high heat until shimmering.
- Add the Sichuan peppercorns and dried chiles, then cook, stirring continuously until the chiles turn a light brown in color.
- Turn the heat to high and add the marinated chicken.
- Cook for 2 to 3 minutes, then add the garlic, ginger, scallions, and peanuts.
- Continue cooking until the chicken is cooked through, 1 to 2 minutes more.
- Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.
Thank you for joining me today. I know I've been slack in posting lately, but I was sick all last week. This week, I'm still trying to recover from a harsh cough and sneexing fits. Luckily, I was able to post today. Come back soon for another delicious recipe. I'll catch you on the flip side! Happy blogging to all! <3