Gong Bao Chicken
- 2 tsp. cornstarch
- 1 pinch salt
- 1½ tsp. dry sherry
- 1 lb. boneless, skinless chicken breast, cut into ½-inch cubes
- 2 tsp. soy sauce or tamari
- 2 tsp. brown sugar
- ½ tsp. balsamic vinegar
- ½ tsp. rice wine vinegar
- 2 tsp. water
- 1 Tbsp. cornstarch
- 6 Tbsp. chicken stock or water
- ½ cup vegetable oil
- 4 green onions, chopped into 1-inch lengths
- 1 garlic clove, peeled and minced
- ½ inch peeled ginger, minced
3 Tbsp. The Spice Hunter Szechwan Seasoning Blend, plus more to taste
- ½ cup roasted, salted peanuts
- 2 cups cooked jasmine rice
- In a medium bowl, whisk together the 2 teaspoons of cornstarch with the salt and sherry. Add chicken, toss to coat, cover and refrigerate for 3 hours.
In another small mixing bowl, combine the soy sauce, brown sugar, vinegars, water, remaining 1 Tbsp. of cornstarch and chicken stock. Set aside.
Once the chicken is done marinating, heat up a wok or large deep skillet over medium-high heat and add the oil. Once the oil is hot, place the chicken cubes into the oil and fry it until browned on all sides, about 7-8 minutes.
Turn off the heat, remove the chicken with a slotted spoon onto a plate and then drain the oil from the wok into a small bowl. Add 2 tablespoons of the oil back into the wok and place it back on the stove.
Turn the heat to medium and add the onions, garlic, ginger and Szechwan seasoning. Stir until fragrant, about 2 minutes, and then add the peanuts and cook for another minute.
Add chicken cubes back to the wok and stir fry for about 3 minutes, or until chicken is cooked through.
Pour in the reserved sauce from step 2 and simmer until it thickens, about 3 minutes.
Place into individual dishes over cooked rice. Garnish with additional Szechwan seasoning, as desired, and serve.