Gong Bao Ji Ding

• 1 pound chicken
• 12 chili peppers dried
• 1 teaspoon sichuan peppercorns
• 1 spring onion thicker than a green onion, chopped, white part only
• 1/2 cucumber cut into 1-2 cm cubes
• 1/4 cup peanuts or cashews
• 3 cloves garlic
• 3 slices ginger
• 2 cups oil see recipe directions
• 1/2 teaspoon salt
• 1 teaspoon white wine
• 1 egg white - lightly beaten
• 1 teaspoon cornstarch
• 3 teaspoons sherry vinegar each:
• 1 1/2 teaspoons dark soy sauce
• 3 teaspoons sugar
• 1 tablespoon cornstarch mixed with a little water to form a paste

1. Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes.
2. Velvet the chicken (you can do this either in hot oil or boiling water):
3. Heat the 2 c. oil until quite hot (450) in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 T. of the oil in the wok (if you used water, you'll need 2 T. oil to finish the dish).
4. Tear 3 chilies into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart chop into small pieces. Chop the scallion.
5. Heat the wok until very hot add 2 Tbsp. oil. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chillies, both whole and chopped, and Sichuan peppercorn and stir for a minute or two. Add the spring onions and cucumber and continue to stir and flip for another minute. Add the chicken and broad bean paste and peanuts and stir for a minute. Lastly add the base sauce and cook for a minute. Serve.

chicken, chili peppers, sichuan peppercorns, onion, cucumber, peanuts, garlic, ginger, oil, salt, white wine, egg, cornstarch, sherry vinegar, soy sauce, sugar, cornstarch

Taken from www.yummly.com/recipe/Gong-Bao-Ji-Ding-1657830 (may not work)