Authentic Sichuan Gong Bao Chicken with Shiitake Mushrooms

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Authentic Sichuan Gong Bao Chicken with Shiitake Mushrooms

Embark on a culinary adventure to the vibrant streets of Sichuan with this Authentic Gong Bao Chicken recipe. A beloved classic, this dish showcases tender chicken breast and earthy shiitake mushrooms, all stir-fried in a fragrant concoction of garlic, ginger, and the iconic tingle of Sichuan peppercorns. The secret lies in its sweet and tangy Gong Bao sauce, elevated by the warmth of dried red chili peppers. As you savor each bite, you'll encounter the delightful crunch of peanuts and a burst of freshness from green onions, creating a tantalizing dance of flavors and textures. Originating from the Sichuan province, Gong Bao Chicken is steeped in history, believed to be named after a governor's title, and has captured hearts worldwide with its unique balance of taste. Perfectly served over fluffy steamed rice, this dish promises to be a favorite at your dining table.

Servings: 4

Ingredients

  • Chicken breast (1 pound, diced)
  • Shiitake mushrooms (2 cups, sliced)
  • Garlic (4 cloves, minced)
  • Ginger (1 tablespoon, minced)
  • Dried red chili peppers (4-6, whole)
  • Sichuan peppercorns (1 teaspoon, crushed)
  • Soy sauce (2 tablespoons)
  • Rice vinegar (1 tablespoon)
  • Sugar (1 tablespoon)
  • Cornstarch (1 tablespoon)
  • Vegetable oil (3 tablespoons)
  • Salt (to taste)
  • Green onions (2, sliced (for garnish))
  • Peanuts (1/2 cup, chopped (for garnish))

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, and sugar until the sugar is fully dissolved. Set this mixture aside as your Gong Bao sauce.
  2. Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
  3. Add the diced chicken to the wok and season with salt. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Transfer the cooked chicken to a plate and set aside.
  4. In the same wok, add the sliced shiitake mushrooms, minced garlic, minced ginger, whole dried red chili peppers, and crushed Sichuan peppercorns. Stir-fry for 2-3 minutes until the mushrooms are tender and the spices release their fragrant aroma.
  5. Return the chicken to the wok and pour in the prepared Gong Bao sauce. Stir-fry for an additional 2 minutes, ensuring that both the chicken and mushrooms are well-coated in the sauce.
  6. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir this mixture into the wok and cook for another minute until the sauce thickens to your desired consistency.
  7. Remove the wok from heat and garnish the dish with sliced green onions and chopped peanuts for that perfect crunch.
  8. Serve your Authentic Sichuan Gong Bao Chicken hot, ideally over fluffy steamed rice to soak up the delicious sauce.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 15 minutes • Calories: 350 • Fat: 18g • Carbs: 20g • Protein: 30g • Sodium: 800mg • Sugar: 5g