Kung Pao Chicken (Gong Bao Ji Ding)宫保鸡丁

 I really love spicy dishes, and here is one of classic dish Kung Pao Chicken, originated in Sichuan in Central-Western China. I was a little disappointed when just got here in Maryland and went one of the Chinese restaurant and order this dish. The taste it wasn't exactly what I have always in China. I bet you will love the way I prepared for this dish, which the main ingredients are chicken, roasted unsalted peanuts and chilies. Bring down this dish at home, enjoy the spicy, sweet sauce and crunchy Kung Pao Chicken.

Ingredients:

1 lb. Skinless chicken breast diced
3/4 cup Roasted peanut
Peanut oil
4 Cloves minced garlic
1 Tbsp. grated fresh ginger
2 Tbsp. chili bean paste 豆瓣酱
dried chili and Sichuan pepper corn)
1/2 Red bell pepper diced
3 Stalks of celery, diced
1/4 c White wine
1 Tbsp. Dark Soy sauce
1 Tbsp. Light soy sauce
1 Tbsp. Mirin
1 Tbsp. Cornstarch
1/4 c Water.
2 Tbsp. Sugar
Sesame oil for drizzle

Procedure:

1. Marinate the diced chicken in white wine, soysauce, mirin and cornstarch for 10 minutes.
2. In a wok, heat oil over high flame. Fry the marinated chicken until well cooked, set aside and clean up thw wok by wiping it with paper towel.
3. Add in alittle bit of oil over high flame.  Throw in the dried chillis and pepper corn.
4. Next, saute the garlic and ginger together. Saute them well.
4. Add the chili bean paste.
5. Add in the fried diced chicken. Simmer for 10 minutes.
6. Put the red bell pepper and celery and diced carrot. Add water, simmer for 3 minutes.
7. Season it with ground pepper, soy sauce and sugar.
8. Stirring continuously, cooking over a high flame. Throw in the chopped green onion and drizzle it with sesame oil.
9. Serve.