Gong Bao Chicken

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At Dini’s, Beijing’s only kosher restaurant, the chefs cook authentic Chinese food along with traditional Jewish dishes and Western favorites that travelers expect (there’s a sushi bar too). The restaurant is named for Dini Freundlich, the local Chabad shlucha. Local Chinese residents also enjoy eating at Dini’s because they feel that kosher food is safer to eat; the Chinese term for kosher is “Jie Shi,” “clean food.” This recipe and these fun facts are from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek. Check out the recipe below and more restaurant recipes in their book!

Ingredients:
1 lb chicken breast, cubed
3 Tbsp cornstarch
2 Tbsp water
Pinch coarse black pepper
oil, for frying
2 Chinese leeks or scallions
3 Tbsp salted peanuts

Sauce:
2 tsp soy sauce
2 Tbsp sugar
4 tsp vinegar
2 tsp hot sauce
4 tsp ketchup

Method:
1. Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.

2. Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.

3. Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.

Good to know: The authors have tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children.

Do you have a favorite restaurant recipe you’re dying to make at home? What’s your favorite cuisine when eating out?

everyday-secret-restaurant-recipes-coverartRecipe from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications. Buy it from Amazon.com by clicking here.