Gong Bao Ji Ding (Kung Pao Chicken)

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So after a long (essay) break I’m back with new recipes! Gong Bao Ji Ding is one of my favourite Chinese dishes. That’s because I love spicy food and chicken 😉  I’ve tried many different version of this dish (both in China and the UK) and this recipe is as good as it gets! Definitely worth a try.

Serves: 2


1 cup vegetable oil

2 chicken breasts

2 garlic cloves, finely chopped

2 tsp fresh ginger, finely chopped

1 leek (green part only), cut diagonally into 2 cm pieces

30g dried red chillies

50g peanuts, fried

serve with white rice

The sauce:

2 1/2 tbsp light soy sauce

1/1 tbsp rice vingar

2 tbsp chicken stock

1 1/2 tbsp caster sugar

1/2 tsp cornflour

Chicken marinade:

2tbsp cornflour

1 egg

2 tbsp rice vinegar

white pepper and salt , to season

1. Cut the chicken breasts into small square chunks (about 2 cm). In a bowl, mix the ingredients for the marinade and then massage marinade into chicken, cover and place in the fridge for at least 30 min. Marinading is a very important step as it will keep the chicken tender.

2. Mix all the ingredients for the sauce and put aside. Fry the peanuts in 1 tsp of oil for 1 minute (until golden brown).

3. Heat 1 cup of oil in the wok, then add the chicken and spread it out. Once the chicken turns white on the sides, stir and cook for another 1-2 minutes. The whole process should take 1-4 minutes (depending on the power of your cook), make sure not to overcook. Leave the oil in the wok, drain the chicken from excess oil and place on a plate.

4. Pour the oil from the wok into a pot, leaving about 3-4 tbsp inside the wok. Fry the chilles over very low heat for about 40 seconds (until crisp but not burnt) and then transfer to a plate.

5. In 1 tbsp of oil fry the leeks until the turn bright green. Transfer onto the plate with chicken.

6. Add garlic and ginger to the wok and stir for a few seconds. Pour the sauce into the wok, stirring over high heat. When the sauce is dark and thick add the chicken, leeks, peanuts, chilles and stir vigorously. Serve the dish immediately with rice.

Inspired by Hunger Hunger


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