Gong Bao Chicken

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   In a medium bowl, combine the chicken, cornstarch (marinade), soy sauce (marinade), and shaoxing wine (marinade). Toss to coat, then set aside to marinate for at least 10 minutes.

   Noin 10 min

   Kokin vinkki: Marinating the chicken ensures it stays tender and absorbs flavor.

2. 2

   In a small bowl, whisk together the soy sauce (sauce), chinkiang vinegar, sugar, shaoxing wine (sauce), cornstarch (sauce), and water (sauce) until well combined. Set the sauce aside.

   Noin 1 min

   Kokin vinkki: Having the sauce ready makes the stir-fry process smoother.

3. 3

   Heat the vegetable oil in a large wok or skillet over high heat until shimmering.

   Noin 1 min

   Kokin vinkki: Ensure the wok is very hot for a proper stir-fry.

4. 4

   Add the marinated chicken to the hot wok in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.

   Noin 5 min

   Kokin vinkki: Avoid overcrowding the wok; cook in batches if necessary to get a good sear.

5. 5

   Reduce the heat to medium-high. Add the dried red chilies and sichuan peppercorns to the wok and stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened. Be careful not to burn them.

   Noin 1 min

   Kokin vinkki: The chilies and peppercorns infuse the oil with their signature flavor and heat.

6. 6

   Add the garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.

   Noin 1 min

7. 7

   Return the cooked chicken to the wok. Add the scallions and roasted peanuts.

8. 8

   Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly.

   Noin 1 min

   Kokin vinkki: The cornstarch in the sauce will thicken it quickly.

9. 9

   Serve immediately with steamed rice.