Gong Bao Ji Ding Recipes

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.

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.

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.