GONGBAOJIDING RECIPES
GONG BAO JI DING (KUNG PAO CHICKEN) RECIPE - FOOD.COM
This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
Nutrition Facts : Calories 1351.1, FatContent 130.8, SaturatedFatContent 19.7, CholesterolContent 85, SodiumContent 1059.5, CarbohydrateContent 15.3, FiberContent 2.3, SugarContent 7, ProteinContent 26.1
GONG BAO JI DING (KUNG PAO CHICKEN) RECIPE - FOOD.COM
This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
Nutrition Facts : Calories 1351.1, FatContent 130.8, SaturatedFatContent 19.7, CholesterolContent 85, SodiumContent 1059.5, CarbohydrateContent 15.3, FiberContent 2.3, SugarContent 7, ProteinContent 26.1
More about "gongbaojiding recipes"
SZECHUAN KUNG PAO CHICKEN (GONG BAO JI DING)
"A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. I learned this when I was living in ChongQing.
Important foreward:
Get ALL of your ingredients ready before anything goes into the wok. Everything must be near to hand as, like most Chinese recipes involving stir frying, this moves pretty rapidly.
You've been warned. Heed not and you'll be eating a giant mess of burnt sugar coated chicken."
From bigoven.com
Reviews 4.5
Total Time 40 minutes
Cuisine Chinese
Calories 199 calories per serving
From bigoven.com
Reviews 4.5
Total Time 40 minutes
Cuisine Chinese
Calories 199 calories per serving
- "1. Dice chicken into half inch cubes. 2. Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes. 3. Velvet the chicken with oil or water: Heat 2 cups of oil until hot (450F) in the wok or alternatively bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 tablespoons of the oil in the wok (if you used water, you'll need 2 tablespoons of oil to finish the dish). 4. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain. 5. Peel the onion and cut into sqaure 1 1/2 inch pieces. 6. Heat wok until very hot (until it starts to smoke). Add the oil if you velveted your chicken in water. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for a minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning (that means vinegar, soy etc). Give it a good quick stir. I mean it, be quick! The sugar will burn. Serve with fragrant steamed rice. Note: If you velvet the chicken in oil it is important that you do NOT refrigerate the chicken as it will cause the meat to toughen thus completely defeating the purpose of velveting in the first place. If you are planning to velvet and set the chicken aside, do it with water. The chicken will be ok frozen or refrigerated. "
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KUNG PAO CHICKEN (GONG BAO JI DING) RECIPE
Mar 06, 2015 · Directions. Cut the chicken breast into 2 cm cubes. Add the chicken cubes into the marinade mixture, mix well and marinade for 20 minutes. Finely dice green onion, ginger and garlic. Mix the three with the other sauce ingredients and set aside (give it stir before using it).
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CHENGDU CHALLENGE #27: GONG BAO CHICKEN WITH CASHEWS (GONG ...
May 01, 2016 · When wok is hot, add 3 tablespoons fresh oil and heat briefly on a medium flame. Add chili peppers and Sichuan peppercorns and stir-fry vigorously, toasting but not burning them. Add the scallion whites, ginger and garlic and stir-fry until fragrant. Add back the chicken cubes and toss in the scallion greens.
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From blog.themalamarket.com
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GONG BAO CHICKEN (CHICKEN FRIED WITH DRIED CHILLIES ...
Apr 24, 2016 · Gong bao chicken is an iconic Szechuan dish. The dried red chiilies, Szechuan peppercorns and authentic gong bao sauce makes this a fiery dish boasting bold and distinctive flavours. It’s easy to spot a tze char dish of gong bao ji ding (????) or gong bao chicken. There’s just so much to appreciate in this classic Chinese ...
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GONG BAO CHICKEN (CHICKEN FRIED WITH DRIED CHILLIES ...
Oct 29, 2021 · Gong bao chicken is an iconic Szechuan dish. The dried red chiilies, Szechuan peppercorns and authentic gong bao sauce makes this a fiery dish boasting bold and distinctive flavours. It’s easy to spot a tze char dish of gong bao ji ding (????) or gong bao chicken. There’s just so much to appreciate in this classic Chinese ...
From foodelicacy.com
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CHENGDU CHALLENGE #27: GONG BAO CHICKEN WITH CASHEWS (GONG ...
May 01, 2016 · Add 2 tablespoons oil, swirl around the pan and add the chicken cubes. Spread the chicken out around the wok, and let the pieces sear on one side. Flip the chicken and let sear on the other side. Stir-fry until chicken is cooked through and lightly browned. Remove chicken from wok and let drain on a paper towel.
From blog.themalamarket.com
From blog.themalamarket.com
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CHINESE GONG BAO JI DING RECIPE - GROUPRECIPES.COM
How to make it. Cut the chicken into 1/2-inch small cubes. Place in a small bowl and mix in the marinade ingredients for 5 mins. finely slice the garlic and ginger,
From grouprecipes.com
From grouprecipes.com
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KUNG PAO CHICKEN (GONG BAO JI DING) - CHINESE FOOD WIKI
Recipe Step 1. Cut onion, ginger and garlic into slices Step 2. Cut fresh chicken breast into 1 cm cubes. Add 5 grams of pepper powder, 1 egg, 10 grams of cooking wine, 20 grams of starch, grab well and marinate for about 15 minutes. Step 3
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From chinesefoodwiki.org
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KUNG PAO CHICKEN AKA GONG BAO JI DING (????) - GUAI SHU SHU
Jun 25, 2015 · Gongbaojiding or Kung Pao Chicken (???? ? ????) is another famous Szechuan dish that is commonly served in China or Overseas’ restaurants. It is a very well known dish that was well liked by most Asians and also westerners. Unlike lazijiding (????),the dish are less spicy and it was served together with the nuts.
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Aug 04, 2010 · I've been searching and searching for an "authentic" gong bao ji ding recipe and can't find the secret ingredients. By "authentic" I mean "the kind that I ate while living in Beijing that has a sweet, slightly sticky red colored sauce". I even took a cooking lesson in Beijing from a Chinese cook trained in Sichuan and have used Fuschia Dunlop's ...
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HOW TO COOK KUNG PAO CHICKEN RECIPE
Dec 09, 2020 · Preparation Work: 1. Rinse the chicken breast, and dice into 1.5cm cubes; preserve the chicken dices for 10-15 minutes with salt, cooking wine and starch. 2. Trim and clean the green onion and cut into 1-2cm sections; peel the ginger and slice it; get rid of the husk of garlic and slice it; cut the dry chili peppers into 1.5cm sections.
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From travelchinaguide.com
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HOME RECIPES: HOMEMADE GONGBAO CHICKEN
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