Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

americastestkitchen.com

Betsy

Chicken and Sauce

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes

¼ cup soy sauce, divided

1 tablespoon cornstarch

1 tablespoon Chinese rice wine or dry sherry

½ teaspoon white pepper

1 tablespoon Chinese black vinegar

1 tablespoon packed dark brown sugar

2 teaspoons toasted sesame oil

Stir-Fry

1 tablespoon minced garlic

2 teaspoons grated fresh ginger

2 tablespoons plus 1 teaspoon vegetable oil, divided

½ cup dry-roasted peanuts

10 to 15 dried arbol chiles, halved lengthwise and seeded

1 teaspoon Sichuan peppercorns, ground coarse

2 celery ribs, cut into ½-inch pieces

5 scallions, white and light green parts only, cut into ½-inch pieces

Gōngbǎo jīdīng should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar. Serve with white rice and a simple vegetable such as broccoli or bok choy. Do not eat the chiles. Gōngbǎo jīdīng should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar. Serve with white rice and a simple vegetable such as broccoli or bok choy. Do not eat the chiles.

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