Gong Bao Ji Ding (Peanut Chicken)

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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