Stir-fried 'gong Bao' Diced Chicken Recipe

Prepare and marinate chicken

Cut chicken into 3/4-inch dice. In a bowl combine chicken with 1 tbs light soy, 1 tsp Shaoxing wine, 1 tbs cornstarch, egg white, and 1 tsp salt. Mix until chicken is evenly coated and slightly tacky. Let rest 15–20 minutes while you prepare other ingredients.

Make sauce

In a small bowl whisk together 1 tsp dark soy, 1 tbs light soy, 1 tbs black vinegar, 1 tbs sugar and 3 tbs chicken stock (or water). In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tsp water and set aside to use as slurry.

Toast peanuts (if not pre-toasted)

If your peanuts are raw, heat a dry skillet over medium heat and toast 1/2 cup peanuts, stirring, until golden and fragrant, 3–5 minutes. Remove and set aside.

Heat oil and flavor

Heat a wok or large skillet over high heat until hot. Add 3 tbs neutral oil and swirl to coat. Add 1 tsp Sichuan peppercorns and 6 dried red chilies; stir constantly for 20–30 seconds until fragrant (reduce immediately if peppercorns burn).

Aromatics

Add julienned ginger and sliced garlic to the wok and stir-fry 10–15 seconds until aromatic but not browned. Add the white parts of the scallions and continue to stir.

Cook chicken

Increase heat to very high. Add the marinated chicken in a single layer, spreading pieces out so they sear rather than steam. Let sit 20–30 seconds then stir-fry until the chicken is mostly cooked through and starting to brown, about 3–4 minutes total depending on size. Push chicken to the side.

Combine sauce and finish

Pour the prepared sauce over the chicken and stir to combine. Stir the cornstarch slurry again and slowly add it to the wok while stirring; cook 30–60 seconds until sauce thickens and becomes glossy. Add the toasted peanuts and the green parts of the scallions; toss to combine and heat through for another 20–30 seconds.

Remove from heat. Drizzle 1 tsp sesame oil over the dish, sprinkle 1/4 tsp white or black pepper, toss once, and serve immediately with steamed rice.