Gong Bao Ji Ding

Gong Bao Ji Ding Recipe - Authentic Chinese Dish with Chicken and Peanuts

Region / culture: China | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Gong Bao Ji Ding, also known as Kung Pao Chicken, is a popular Chinese dish that features tender chicken, crunchy peanuts, and flavorful vegetables in a savory and slightly spicy sauce. This dish is a staple in Sichuan cuisine and is loved for its bold flavors and satisfying textures.

History

Gong Bao Ji Ding is named after Ding Baozhen, a Qing Dynasty official who served as the governor of Sichuan province. Legend has it that Ding Baozhen enjoyed this dish so much that it was named after him. The dish has evolved over the years and is now enjoyed in Chinese restaurants around the world.

Ingredients

1 chicken breast, cubed
approximately 0.25 cup roasted, salted peanuts
1 tbsp diced red chili
0.5 tsp whole Sichuan red peppers (hua jiao)
1 tbsp minced or finely diced ginger or garlic (choose one, ginger is more traditional)
1 small to medium red pepper (capsicum), diced
1 medium cucumber, cubed
chopped spring onion
1 tbsp soy sauce
2 tbsp vinegar (1 tbsp can be switched for sherry or rice wine if preferred)
1 tsp salt
1 tsp sugar
1 tsp msg (optional!)
3 tbsp cornflour mixed with water (roughly 1:1 ratio)
extra 1 tbsp cornflour mixed with water (1:1 ratio)
1-2 tbsp water
a lot of oil

How to prepare

Coat the chicken with a light layer of cornflour.
In a wok, fill it with oil as if you were deep frying.
Set the heat to high and wait until the oil is bubbling vigorously, then add the peppers and cucumber.
Fry for about 15 seconds, stirring gently, then add the chicken.
Continue frying for approximately 1-2 minutes or until the chicken is just cooked through.
Remove everything from the oil and drain separately.
Set aside the hot oil for future frying or prepare a second wok.
Heat 1-2 tbsp of oil in the wok, then add the chillis and Sichuan red peppercorns.
Stir for a few seconds, then add water, soy sauce, vinegar/sherry, salt, sugar, ginger (and msg) and quickly mix together.
Reduce the heat to low and stir in cornflour until the sauce thickens.
Briefly toss the chicken, vegetables, and peanuts in the sauce to heat them up.
Serve immediately.

Variations

For a vegetarian version, substitute tofu for the chicken and use vegetable broth instead of chicken broth.
Add diced bell peppers, water chestnuts, or bamboo shoots for extra crunch and flavor.

Cooking Tips & Tricks

Make sure to coat the chicken with cornflour before frying to create a crispy exterior.

- Be careful when frying the Sichuan red peppers as they can be quite spicy. Adjust the amount to suit your taste.

- Use a high heat when stir-frying the chicken to ensure it cooks quickly and retains its juiciness.

- Be sure to toss the chicken, vegetables, and peanuts in the sauce just before serving to ensure they are heated through and coated evenly.

Serving Suggestions

Serve Gong Bao Ji Ding with steamed rice or noodles for a complete meal.

- Garnish with chopped spring onions for a pop of color and freshness.

Cooking Techniques

Stir-frying is the key technique used in this recipe to quickly cook the ingredients while retaining their texture and flavor.

Ingredient Substitutions

You can use cashews or almonds instead of peanuts for a different flavor and texture.

- Substitute chicken with shrimp or beef for a different protein option.

Make Ahead Tips

You can marinate the chicken in advance and store it in the refrigerator until ready to cook.

- Prepare the sauce ahead of time and store it in an airtight container in the refrigerator.

Presentation Ideas

Serve Gong Bao Ji Ding in a decorative serving dish garnished with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Pair Gong Bao Ji Ding with a light and refreshing cucumber salad or a side of stir-fried vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a wok or skillet over medium heat until heated through, adding a splash of water or broth if needed to prevent sticking.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals.

Summary

Gong Bao Ji Ding is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Gong Bao Ji Ding is a classic Chinese dish that is easy to make at home and is sure to impress your family and friends. With its bold flavors and satisfying textures, this dish is perfect for a weeknight dinner or a special occasion. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day many years ago, when I stumbled upon a quaint little bookstore in the heart of Chinatown. As I perused the shelves, my eyes landed on a dusty old cookbook tucked away in a corner. Curious, I picked it up and flipped through the yellowed pages, my heart skipping a beat when I came across a recipe for Gong Bao Ji Ding.

I had never heard of this dish before, but something about the ingredients and the method of preparation intrigued me. I could almost taste the spicy, tangy flavors just by reading the recipe. Without a second thought, I purchased the cookbook and rushed home to try my hand at making Gong Bao Ji Ding.

As I gathered the necessary ingredients – chicken, peanuts, chili peppers, and Sichuan peppercorns – I couldn't help but feel a sense of excitement and anticipation. This was a new culinary adventure for me, and I was eager to see how it would turn out.

I followed the recipe meticulously, chopping the chicken into bite-sized pieces and marinating it in a mixture of soy sauce, rice wine, and cornstarch. As I heated up the wok and added the peanuts and Sichuan peppercorns, the kitchen filled with a tantalizing aroma that made my mouth water.

Once the chicken was cooked through and the sauce had thickened to a glossy glaze, I plated the Gong Bao Ji Ding and took my first bite. The combination of tender chicken, crunchy peanuts, and fiery chili peppers was a revelation. It was a flavor explosion unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my kitchen.

Over the years, I have made Gong Bao Ji Ding countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, who have all marveled at the complex flavors and textures of this simple yet sophisticated dish.

But the true beauty of Gong Bao Ji Ding lies not just in its taste, but in the memories and stories that accompany it. Every time I make this dish, I am transported back to that fateful day in the bookstore, when I stumbled upon a recipe that would change my culinary journey forever.

As I sit here now, reminiscing about the first time I made Gong Bao Ji Ding, I am filled with gratitude for all the people and places that have influenced my cooking over the years. From my grandmother's kitchen to that dusty old cookbook in Chinatown, each recipe I have learned has added a layer of richness and depth to my culinary repertoire.

And so, as I savor the last bite of Gong Bao Ji Ding, I can't help but feel a sense of pride and accomplishment. For in this humble dish lies the essence of my culinary journey – a journey filled with passion, curiosity, and a deep appreciation for the art of cooking.