Celtuce Chicken (Gong Bao Chicken Variation)
Diced chicken with celtuce, seasoned with pickled chili peppers, is a classic Sichuan home-style dish.
Ingredients
Chicken pieces (cut into chunks)
Celtuce (cut into chunks)
Minced pickled chili peppers
Scallion, ginger, and garlic (minced)
Salt (for seasoning)
A pinch
Egg white and cornstarch mixture
Sugar
Soy sauce
Vinegar
Monosodium glutamate (MSG)
Cornstarch slurry
Stock
Instructions
1
Seasoning and coating the chicken
Mix the chicken with a pinch of salt and the egg white-cornstarch mixture until evenly coated.
2
Preparing the sauce
Combine salt, sugar, soy sauce, vinegar, MSG, cornstarch slurry, and stock to make a sauce.
3
Stir-frying the chicken and celtuce
Heat oil to about 30% hot, add the chicken and stir-fry until it turns white and separates, then add the celtuce.
4
Stir-frying and finishing with seasoning
Add the minced pickled chili peppers and stir-fry until the oil turns red, toss in the scallion, ginger, and garlic to release their aroma, pour in the sauce, reduce until glossy, then plate and serve.
