Ingredients
2 (about 2/3pound total): boneless chicken breasts, without skin
3: garlic cloves and an equivalent amount of fresh ginger
5: scallions, white parts only
2 tablespoons: peanut oil
A generous handful of dried red chiles (at least 10),
preferably Sichuanese
1 teaspoon: whole Sichuan pepper
FOR THE MARINADE
1/2 teaspoon : salt
2 teaspoons: light soy sauce
1 teaspoon: Shaoxing rice wine or medium-dry sherry
1 or 1/2 teaspoons: potato flour or 2 1/4 teaspoons cornstarch
1 tablespoon : water
FOR THE SAUCE
3 teaspoons : sugar
3/4 teaspoon : potato flour, or 1 1/8 teaspoons cornstarch
1 teaspoon: dark soy sauce
1 teaspoon: light soy sauce
3 teaspoons : Chinkiang or black Chinese vinegar
1 teaspoon : sesame oil
1 tablespoon: chicken stock or water
Method
1. Cut the chicken(no skin) as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients.
2. Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into 2-inch sections.
3. Combine the sauce ingredients in a small bowl — if you dip your finger in, you can taste the sweet-sour base of the gong bao flavor.
4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).
5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).
6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.
Calories from Fat 158 (28%)
Calories from Carbohydrate 0 (0%)
Calories from Protein 399 (72%)
Calories from Alcohol 0 (0%)
4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).
5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).
6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.
Calories from Fat 158 (28%)
Calories from Carbohydrate 0 (0%)
Calories from Protein 399 (72%)
Calories from Alcohol 0 (0%)
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