Best 2 Gong Bao Chicken With Peanuts Recipes

**Gong Bao Chicken with Peanuts: A Culinary Symphony of Sichuan Cuisine**

Originating from the vibrant culinary landscape of Sichuan, Gong Bao Chicken with Peanuts stands as a testament to the region's bold flavors and unique cooking techniques. This iconic dish tantalizes taste buds with its harmonious blend of sweet, sour, spicy, and savory notes, all brought together by the skillful use of aromatic Sichuan peppercorns. Succulent chicken pieces are marinated in a flavorful blend of soy sauce, Shaoxing wine, and ginger, then stir-fried until tender and juicy. The addition of crunchy peanuts, vibrant red bell peppers, and fragrant scallions adds a symphony of textures and colors to this delectable dish. Whether you're a seasoned Sichuan food enthusiast or a curious culinary explorer, Gong Bao Chicken with Peanuts promises an unforgettable gastronomic experience. This article presents two variations of this classic recipe – one that stays true to the traditional method and another that offers a simplified version for those seeking convenience without compromising on taste. Embark on a culinary journey into the heart of Sichuan cuisine as we delve into the secrets of crafting this beloved dish.

Let's cook with our recipes!

KUNG PAO CHICKEN WITHOUT PEANUTS

Kung Pao Chicken Without Peanuts image

This is an adaptation of the traditional kung pao chicken recipe. It's not quite as spicy, but still has a little kick. It's great for picky eaters or those with nut allergies. Serve with steamed white rice or egg noodles.

Provided by Samantha Biddlecom

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup lemon juice
1 tablespoon ground ginger
1 tablespoon minced garlic
4 chicken breast halves, cubed
1 tablespoon vegetable oil
1 bunch green onions
1 green bell pepper, chopped
2 teaspoons cornstarch

Steps:

Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 20.3 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 2.8 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 2023.9 mg, Sugar 3.4 g

GONG BAO JI DING (PEANUT CHICKEN)

Gong Bao Ji Ding (Peanut Chicken) image

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.

Provided by Member 610488

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breasts, cut into small cubes
1 egg white, lightly whisked
1/3 cup peanut oil
4 dried red chilies, crushed
1 teaspoon whole szechuan peppercorns
2 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons black vinegar or 2 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, finely minced
5 scallions, sliced lengthwise
1 tablespoon peeled ginger, sliced thin
1/2 cup unsalted peanuts or 1/2 cup cashews

Steps:

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.

Nutrition Facts : Calories 790.8, Fat 59.9, SaturatedFat 10.1, Cholesterol 75.5, Sodium 1189.9, Carbohydrate 31.6, Fiber 4.9, Sugar 8.3, Protein 37

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to adjust the recipe to your taste: If you like things spicier, add more chili peppers. If you prefer a sweeter sauce, add more sugar or honey.
Be careful not to overcook the chicken: It should be cooked through but still tender and juicy.
Serve gong bao chicken with rice or noodles: This will help to soak up the delicious sauce.
Garnish with chopped green onions and peanuts: This will add a pop of color and flavor to your dish.

Conclusion:

Gong bao chicken is a classic Sichuan dish that is sure to please everyone at your table. It is a flavorful, easy-to-make dish that can be tailored to your own personal taste. So next time you're looking for a delicious and satisfying meal, give gong bao chicken a try!