A nutty/spicy chicken, also known as Gong Bao Jiding.
- 1 Tbsp starch
- 4 Tbsp soy sauce
- 500 gr boneless/skinless chicken breasts, cubed
- 3 Tbsp shaoxing (Chinese rice wine)
- 2 Tbsp sugar
- 3 Tbsp chicken stock
- 1 Tbsp sesame oil (optional)
- 4 tsp chiangang (Chinese black vinegar) or balsamic vinegar
- 2 tsp Chinese dark soy sauce
- 3 Tbsp peanut oil
- 6-12 dried hot red chiles, seeded (based on how spicy you can handle)
- 5 spring onions, white part only, thickly sliced crosswise
- 1 clove large garlic, peeled, ends trimmed off, and thinly sliced
- 1/2 cup shelled raw skinless peanuts
- 1 cube piece of ginger, peeled and minced
Mix together starch and 1 Tbsp soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes.
Mix together the remaining 3 Tbsp soy sauce, rice wine, sugar, chicken stock, vinegar, sesame oil (optional), and dark soy sauce. Set aside.
Heat peanut oil in a pan over high heat until just beginning to smoke. Add chilies, half the spring onions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes.
Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes.
Stir in peanuts. Garnish with remaining spring onion.