Gong Bao Jiding
Introduction to Gong Bao Jiding
Gong Bao Jiding, often referred to as Kung Pao Chicken, is a classic dish of Sichuan cuisine that has delighted palates around the world with its bold flavors and balanced textures. The dish is named after Ding Baozhen, a Qing Dynasty official, and has evolved over centuries to become a staple on Chinese and international menus. Characterized by its spicy, sweet, and sour sauce paired with the crunch of peanuts, this dish is a testament to the complexity and harmony that Sichuan cuisine offers.
Ingredients
- Chicken Breast - 500g, diced into small cubes
- Peanuts - 1/2 cup, roasted
- Spring Onions - 3 stalks, chopped
- Dried Chilies - 10, cut into halves
- Sichuan Peppercorns - 1 teaspoon
- Soy Sauce - 2 tablespoons
- Dark Soy Sauce - 1 tablespoon
- Rice Vinegar - 1 tablespoon
- Sugar - 1 tablespoon
- Cornstarch - 1 tablespoon
- Garlic - 3 cloves, minced
- Ginger - 1 thumb-sized piece, sliced
- Vegetable Oil - 1/4 cup
- Salt - 1 teaspoon
Preparation
Marinating the Chicken
Begin by marinating the chicken. In a medium bowl, combine the diced chicken breast, half of the soy sauce, half of the dark soy sauce, and cornstarch. Mix well to ensure each piece is coated. Let this marinate in the refrigerator for at least 30 minutes. This will allow the chicken to absorb the flavors and become tender.
Preparing the Sauce
In a small bowl, mix the remaining soy sauce and dark soy sauce with the rice vinegar, sugar, and remaining cornstarch. Stir until well combined, forming a sweet and savory sauce that will complement the spicy elements of the dish.
Cooking Process
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- Add the Sichuan peppercorns and dried chilies to the hot oil. Stir-fry these aromatics until the chilies deepen in color and the peppercorns release their fragrance.
- Introduce the marinated chicken into the pan, spreading it out. Allow it to sear slightly without turning for about a minute. This helps lock in the juiciness of the meat.
- Stir-fry the chicken thoroughly, ensuring it's cooked evenly and develops a golden hue. This should take approximately 4-5 minutes.
- Add the garlic and ginger. Stir these into the mix until fragrant.
- Pour the prepared sauce over the chicken and fold gently until everything is well coated. Let it simmer for about 1 more minute, or until the sauce thickens slightly.
- Finally, toss in the roasted peanuts and spring onions. Mix to combine.
- Transfer your Gong Bao Jiding to a serving plate.
Serving Suggestions and Enjoyment
Serve Gong Bao Jiding hot with a bowl of steamed jasmine or basmati rice that complements the rich flavors of the dish. You can also serve it alongside other traditional Sichuan dishes to create a full culinary experience. The dish is best enjoyed fresh but can be stored in an airtight container for up to 2 days in the refrigerator. For maximum enjoyment, ensure to have a cooking timer set to keep all components warm as you indulge in this spicy delight.