One of my favorites, and a most definite hot and spicy comfort dish, what I love most about this is how fast you can cook it and serve. A popular chinese Szechuan dish, it does come with its variants but below is the recipe I find works best for me.
Of-course this dish is primarily known for its muy caliente flavour (super spicy), so its important to make sure you do not add too much chilies if its your first time trying it. Do note that the the spicy level does reduce when you eat this dish with rice. Gong Bao is sure to get your taste buds ignited ;)
What you need
For Chicken Marinate
- 2 small boneless skinless chicken breasts (about 170g) - cut into thin slices or cubes
- 1 TBSP Shaoxing wine
- 2 TBSP light soy sauce
- 2 TSP cornstarch
- Small pinch salt
- 1 TSP Sesame Oil
For the Sauce
- 3/4 TBSP Brown sugar
- 1 TBSP Shaoxing wine
- 2 TBSP Light soy sauce
- 1 TSP Dark soya sauce
- 1/2 TSP cornstarch
- 1 TBSP Water
For the Stir-Fry
- 2 TBSP Vegetable oil (canola oil)
- 6 to 12 small dried red chiles, stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
- 1 TSP Sichuan peppercorns (OR 1 chilli padi), reddish husks only (stems and black seeds discarded)
- 4 medium cloves garlic, thinly sliced
- 1/2 - inch knob ginger, peeled and cut into fine matchsticks or thin slices
- 6 scallions, white and pale green parts only, cut into 1/2-inch pieces (You can also add 1/2 chopped onion if you desire as I have in the picture)
For the Chicken: Combine all ingredients in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.
For the Sauce: Combine all ingredients in a small bowl, stir together with a fork until no clumps of cornstarch remain.
To Stir-Fry: Pour about 1TBSP of oil into the bottom of a large wok or skillet and coat wok. Place wok on high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.
Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.
Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.
Note: That you can add more sauce ingredients and water if you would like to make the sauce gravy more liquid for choice.
Enjoy this spicy and yummy dish!