Best Gong Bao Ji Ding Recipes

GONG BAO JIDING

Gong Bao Jiding image

Provided by Howard W. French

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon arrowroot
1 egg white
1 tablespoon dark soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine vinegar
1 tablespoon plus 1 1/2 teaspoons peanut oil
1 teaspoon chili paste with garlic
2 thin slices fresh ginger
2 garlic cloves, thinly sliced
2 teaspoons sweet flour, also known as glutinous rice flour
3 tablespoons garlic chives or other chives, cut into 2-inch segments

Steps:

Place chicken in medium bowl. Dust with 1 teaspoon arrowroot and toss to coat. Add egg white, soy sauce and salt. Mix well and set aside.
In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water. Set aside.
Place a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes. Transfer chicken to paper towels to drain.
Wipe wok and return to medium-high heat. Add remaining 1 1/2 teaspoons oil, chili paste, ginger, garlic and sweet flour. Stir for 30 seconds. Add chicken, vinegar mixture and garlic chives. Stir-fry until chicken is thoroughly cooked, about 2 more minutes. Serve hot.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams

GONG BAO JI DING (KUNG PAO CHICKEN)

Gong Bao Ji Ding (Kung Pao Chicken) image

This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.

Provided by Shire Born

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb chicken
1/2 teaspoon salt
1 tablespoon sherry wine
1 egg white, lightly beaten
1 tablespoon cornstarch
2 cups oil
12 dried chilies, torn into several pieces
5 garlic cloves, peeled and halved
5 thin slices ginger
2 red onions, peeled and sliced into eighths
1/4 cup peanuts
1 tablespoon sherry wine
1 tablespoon vinegar
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.

Nutrition Facts : Calories 1351.1, Fat 130.8, SaturatedFat 19.7, Cholesterol 85, Sodium 1059.5, Carbohydrate 15.3, Fiber 2.3, Sugar 7, Protein 26.1

GONG BAO JI DING (PEANUT CHICKEN)

Gong Bao Ji Ding (Peanut Chicken) image

This recipe is named after a late Qing Dynasty governor of Sichuan, Ding Baozhen, who is said to have particularly enjoyed eating it. Renamed during the Cultural Revolution because it was associated with an imperial bureaucrat, The original name was returned in the 1980's. This dish is a favorite of westerners and a dish common all over China.

Provided by Member 610488

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breasts, cut into small cubes
1 egg white, lightly whisked
1/3 cup peanut oil
4 dried red chilies, crushed
1 teaspoon whole szechuan peppercorns
2 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons black vinegar or 2 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, finely minced
5 scallions, sliced lengthwise
1 tablespoon peeled ginger, sliced thin
1/2 cup unsalted peanuts or 1/2 cup cashews

Steps:

In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and sauté for about 2 minutes.
Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.

Nutrition Facts : Calories 790.8, Fat 59.9, SaturatedFat 10.1, Cholesterol 75.5, Sodium 1189.9, Carbohydrate 31.6, Fiber 4.9, Sugar 8.3, Protein 37