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    You are in: Home / Recipes / Gong Bao Ji Ding (Peanut Chicken) Recipe
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    Gong Bao Ji Ding (Peanut Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Member #610488's Note:

    This recipe is named after a late Qing Dynasty governor of Sichuan, Ding Baozhen, who is said to have particularly enjoyed eating it. Renamed during the Cultural Revolution because it was associated with an imperial bureaucrat, The original name was returned in the 1980's. This dish is a favorite of westerners and a dish common all over China.

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    Units: US | Metric


    1. 1
      In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
    2. 2
      Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
    3. 3
      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.
    4. 4
      Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
    5. 5
      Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and sauté for about 2 minutes.
    6. 6
      Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
    7. 7
      Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.

    Ratings & Reviews:


    Nutritional Facts for Gong Bao Ji Ding (Peanut Chicken)

    Serving Size: 1 (380 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 790.7
    Calories from Fat 538
    Total Fat 59.8 g
    Saturated Fat 10.1 g
    Cholesterol 75.5 mg
    Sodium 1189.9 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 4.9 g
    Sugars 8.2 g
    Protein 37.0 g

    The following items or measurements are not included:

    szechuan peppercorns

    shaoxing wine

    black vinegar

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