Gung Bao Chicken
- 1/3 cup unsalted peanuts
- 1 pound (or a little more) boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1 tablespoon cornstarch
- 4 tablespoons light soy sauce
- 2 tablespoons vegetable or unroasted peanut oil
- 1 teaspoon Szechuan peppercorns
- 2 dried red chilies, roughly chopped or crushed
- 2 garlic cloves, peeled and very thinly sliced
- 1-inch knob ginger root, peeled and very thinly sliced
- 4 scallions, trimmed and roughly chopped
- Produce
- Ginger, root (1 1-inch knob)
- Peanuts, unsalted (1/3 cup)
- Red chilies, dried (2)
- Scallions (4)
- Condiments
- Soy sauce, light (4 tablespoons)
- Cooking & Baking
- Cornstarch (1 tablespoon)
- Garlic cloves (2)
- Szechuan peppercorns (1 teaspoon)
- Vegetable or unroasted peanut oil (2 tablespoons)
- Other
- 1 pound (or a little more) boneless, skinless chicken breasts, cut into 3/4-inch cubes
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published January 9, 2012 (1 year ago).
118 people saved this recipe.
