GONG BAO CHICKEN

Gong bao chicken image

Make a Chinese chicken dish to die for using Chinese black vinegar - known as chinkiang - plus other classic Asian flavours. It's well worth sourcing the ingredients

Provided by Diana Henry

Time 55m

Number Of Ingredients 16

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Ingredients

800g chicken thigh fillets, cut into 2cm pieces
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine or amontillado sherry
1 tbsp cornflour
1 tbsp chinkiang vinegar
2 tsp sugar
1½ tbsp chilli bean paste
8 spring onions
3cm piece ginger , peeled and finely chopped
3 garlic cloves , very finely chopped
8 dried Sichuan chillies , deseeded and roughly chopped
2 tbsp groundnut oil
2 tsp Sichuan peppercorns , toasted and ground
1 tsp sesame oil
75g roasted unsalted peanuts
cooked rice , to serve

Steps:

Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.
In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth.
Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.
Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.

Nutrition Facts : Calories 453 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.4 milligram of sodium