Kung Pao Chicken – Gōng bao jī dīng

Ingredients for 3 servings:

• 600 g chicken breast
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp sesame oil
• 1 tsp soy sauce, dark
• 1 tsp cooking wine, Chinese
• 10 stalk(s) spring onions, cleaned
• 6 cloves garlic
• 1 piece(s) ginger, 4 cm
• 10 chili peppers, dried
• 100 g peanuts
• 2 tsp Szechuan pepper
• Oil for frying
• 2 tsp soy sauce, light
• 2 tsp soy sauce, dark
• 2 tsp cooking wine, Chinese
• 3 tsp rice vinegar, dark
• 4 tsp sugar
• 4 tsp cornstarch
• 1 tsp water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

The first thing I did was

Cut the chicken breast into bite-sized cubes and marinate with cornstarch, water, sesame oil, dark soy sauce, and Chinese cooking wine. Cover and let stand in the refrigerator for at least half an hour. Meanwhile, slice the lower part of the spring onions, peel the garlic cloves, and slice them as well. Peel, chop, or slice the ginger. Deseed the dried chilies and cut into small pieces. Briefly roast the peanuts in a pan until brown and set aside. Mix the sauce with light soy sauce, dark soy sauce, dark rice vinegar, Chinese cooking wine, sugar, and cornstarch with water. Also set aside. Briefly fry the dried chilies and Sichuan peppercorn in oil, then add the marinated chicken breast cubes. Add the garlic and ginger and fry everything briefly. Now reduce the heat to medium. Stir the sauce vigorously again and add it to the pan. Mix everything together and finally add the spring onions and peanuts. The dish is ready. This dish originates from Sichuan Province and is therefore spicy. It is served with rice.