Recipe: Gong Bao Jiding - New York Times

Recipe: Gong Bao Jiding

Published: November 23, 2005

Adapted from Wang Xingyun
Time: 15 minutes

1 pound skinless, boneless chicken thighs, cut into ½-inch dice
1 tablespoon plus 1 teaspoon arrowroot
1 egg white
1 tablespoon dark soy sauce
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine vinegar
1 tablespoon plus 1½ teaspoons peanut oil
1 teaspoon chili paste with garlic
2 thin slices fresh ginger
2 garlic cloves, thinly sliced
2 teaspoons sweet flour, also known as glutinous rice flour
3 tablespoons garlic chives or other chives, cut into 2-inch segments.

1. Place chicken in medium bowl. Dust with 1 teaspoon arrowroot and toss to coat. Add egg white, soy sauce and salt. Mix well and set aside.

2. In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water. Set aside.

3. Place a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes. Transfer chicken to paper towels to drain.

4. Wipe wok and return to medium-high heat. Add remaining 1½ teaspoons oil, chili paste, ginger, garlic and sweet flour. Stir for 30 seconds. Add chicken, vinegar mixture and garlic chives. Stir-fry until chicken is thoroughly cooked, about 2 more minutes. Serve hot.