A highly addictive and authentic Sze Chuan Gongbao Chicken recipe that goes so well with rice! This recipe is so simple and easy to prepare and saves you money from dining out. Heat the wok to smoky hot to get the wok hei flavor in your chicken! Recommend that you marinate the chicken overnight.
Marinate with the seasoning (Chicken Marinade A) above and mix well. Leave in fridge for an hour.
Heat oil for frying in a wok. Add in the marinated chicken and deep fry for 2-3 minutes. Drain out excess oil and set aside for use.
In a mixing bowl, add in the seasoning sauce mixture and stir well.
In a heated oil, add in 2 tbsp of oil and sauté ginger, garlic for a minute and add in the dried chili.
Add the lao gan ma sauce and continue frying for another minute. Add in the chicken and give it a quick stir.
Pour in all the seasoning sauce mixture and add in the peanuts. Coat the chicken and peanut evenly with the sauce.
Cook until the sauce is almost absorbed and add in the diced spring onions before turning off the heat.
Dish up and serve with rice!
Chicken meat can be substituted with any protein, etc beef or frog legs Poaching meat in oil is called velveting chicken where the cooking term velveting means to pass through hot oil or hot water for a brief period of cooking time. It’s a popular Chinese technique that is used to lock in the meat’s juices and keep it moist and tender.