Gong Bao Ji Ding

Description
Chicken with peanuts. A Sichuan dish that is famous internationally, especially in the U.S.A as Kung Pow Chicken.



Ingredients

 * 1 chicken breast, cubed
 * ~ ¼ cup roasted, salted peanuts
 * 1 tbsp red chilli, diced
 * ½ tsp Sichuan red peppers (hua jiao), whole
 * 1 tbsp ginger or garlic (use one or the other, ginger is more traditional), minced/finely diced
 * 1 small to medium red pepper (capsicum), diced
 * 1 medium cucumber, cubed
 * 1 tbsp soy sauce
 * 2 tbsp vinegar (1 tbsp can be switched for sherry/rice wine if preferred)
 * 1 tsp salt
 * 1 tsp sugar
 * 1 tsp msg (optional!)
 * 3 tbsp cornflour mixed with water (roughly 1:1 ratio)
 * extra 1 tbsp cornflour mixed with water (1:1 ratio)
 * 1-2 tbsp water
 * ALOT of oil!

Directions

 * 1) Rub chicken through extra cornflour and ensure lightly coated.
 * 2) Fill a wok with oil in the same manner you would to deep fry.
 * 3) Crank the height to high and wait until oil is well and truly bubbling away, then add peppers and cucumber.
 * 4) Let fry for around 15 seconds (it should bubble very hard), softly moving, then add the chicken.
 * 5) Allow to continue frying for approximately 1-2 minutes or until chicken is just cooked through (very quickly in hot oil).
 * 6) Remove all from oil and hold separately, draining.
 * 7) Put hot oil somewhere safe to be reused for frying at a later date, or ready a second wok.
 * 8) Heat 1-2 tbsp oil in wok, add chillis and Sichuan red peppercorns, stir for a few seconds, then add water, soy sauce, vinegar/sherry, salt, sugar, ginger (and msg) and mix quickly together.
 * 9) Reduce the heat to low and stir in cornflour until sauce thickens.
 * 10) Toss chicken, vegetables and peanuts through sauce very briefly to heat and serve immediately.