The trick is to smoke the meat and not make the meat smoke

GONG BAO CHICKEN

  Date: February 02, 2013
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This classic recipe from Land of Plenty is more commonly known as Kung Pao Chicken. It is the best of Sichuan cuisine with equal parts sweetness & hotness. The chicken is cut into 1/2" cubes and is marinated with a primarily sweet marinade. There is a sauce which also has mostly sweet elements. The hot comes from the dried Sichuan chili peppers and ground Sichuan peppercorn. For the other flavors it used sliced garlic, ginger & scallions. The pictures will tell the rest of the story. This was an excellent stir fry. I had a little trouble at first with the wok being too hot & the Sichuan chilis burnt. This wasn't a problem for me because I didn't plan on eating the chilis anyway. I got the temperature of the wok down and the rest of the cook was uneventful. This dish was excellent it was medium hot and very tasty. The chicken was flavorful and moist on the inside from the marinade. It will go into regular rotation around here when I am looking for a moderately spicy stir-fry.
Recipe Source:
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Land of Plenty
Land of Plenty: Authentic Sichuan Recipes
Gong Bao Chicken -
Page 237
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal