Dinner is on me – Gong Bao Chicken

I’m sure you have all heard of Gong Bao Chicken or Kung Pao Chicken as it commonly known. I’m not going to into the history of it or where it came from, because all you really need to know is that it tastes really good. I came across a recipe they use at this restaurant called red hot buffet and thought – hey, let’s give it a go…so here goes nothing or more like the ingredients

Step 1: Marinade

  • 600 g Diced chicken breast
  • 30 g Yellow chilli beans
  • 1 Tablespoon soy sauce
  • 2 Tablespoons Maggi liquid seasoning
  • 3 Tablespoons cooking wine
  • A pinch of salt to taste (only if needed)

Method: Combine these ingredients and let it marinate in the fridge for 2 hours prior to preparing.

Step 2: Sauce

  • 1 Teaspoon sesame seed oil
  • 50 g chopped ginger
  • 100 g chopped garlic
  • 20 g Dried red chilli
  • 100 g Yellow chilli bean sauce
  • 4 Tablespoons Maggi seasoning
  • 3 Tablespoons of Chinese Cooking wine
  • 1 Tablespoon Kikkoman soy sauce
  • 1 Litre Chicken stock

Method: Sautee the ginger and the garlic in a wok pan and add the dried red chilli. Stir this for a minute and then add all the other ingredients. Let this cook with the chicken stock for at least 7 minutes. Put aside in another container once done.

Step 3: Final Touches

  • 3 Tablespoons sesame seed oil
  • 100 g mixed bell peppers [diced]
  • 100 g white onions [diced]
  • 50 g spring onions [diced]
  • 100 g potato starch [sifted]
  • 50 g Roasted peanuts
  • 50 g Roast Cashew nuts
  • 6 Dried red chillies
  • 2 Shoots of Coriander leaves

Method: Heat up the oil in your wok pan and fry all the pre-marinated chicken. Drain off all the excess oil once you have fried up all your chicken and then add the mixed bell peppers, spring onion and onion to the mix. Sautee these ingredients together for approximately one minute.

Pour the sauce over your chicken and add potato starch to thicken. Add roasted peanuts, cashew, chilli and coriander leaves as garnish to finish off your dish.

Best served with steamed Jasmin rice.

Let me know how it tastes

Recipe and picture courtesy of Red Hot World Buffet