GONG BAO CHICKEN (Chicken Sichuan Style)

I love real Sichuan Style Chinese food! In Austria we just don’t get anything that is even close to Asian food! This recipe is easy to make and you don’t need out of this world (country) ingredients.

150 g raw peeled peanuts

500 g chicken breast cut into 2 cm cubes

1 egg white

½ Tsp salt

3 Tbsp starch

4 garlic cloves cut into slices

10 dried large chilies seeded

2 Tbsp Soy sauce

2 Tbsp white wine

2 Tbsp white (rice) vinegar

1 Tsp sesame oil

1 Tsp sugar

50 ml neutral oil

Soak peanuts in water. Mix chicken, starch, egg white and salt in a medium bowl. Mix soy sauce, wine, vinegar, sesame oil and sugar in a small bowl. Drain peanuts completely. Heat 1 Tbsp’s oil in a frying pan and fry peanuts until browned about 3 minutes. Remove peanuts, add rest of the oil and fry marinated chicken until browned about 2 minutes. Remove chicken and drain oil until only a slight film of grease is left at the bottom of the pan. Add chilies and garlic and fry for 1 minute. Add chicken and fry for one more minute. Mix in sauce mixture and remove from heat. Mix in peanuts. Serve with rice.