Gong Bao Chicken
This classic Sichuan dish features tender chicken pieces stir-fried with peanuts and dried chilies in a savory, sweet, and tangy sauce. It's a flavorful and satisfying meal that comes together quickly.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 475 kcal
Allergen information: may contain gluten, peanuts, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) cubes
- 10 pcsdried red chili, stems removed, cut in half
- 1 tspsichuan peppercorn
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 2 pcsscallion, chopped into 1-inch (2.5 cm) pieces
- 0.5 cuproasted peanut
- 2 tbspvegetable oil
marinade
- 1 tbspcornstarch
- 1 tbspsoy sauce
- 1 tbspshaoxing wine
sauce
- 2 tbspsoy sauce
- 2 tbspchinkiang vinegar
- 1 tbspsugar
- 1 tbspshaoxing wine
- 1 tspcornstarch
- 2 tbspwater
Equipment
wok · large skillet · mixing bowls · whisk
The method
Step by step
- 1
In a medium bowl, combine the chicken, cornstarch (marinade), soy sauce (marinade), and shaoxing wine (marinade). Toss to coat, then set aside to marinate for at least 10 minutes.
About 10 min
Cook’s note: Marinating the chicken ensures it stays tender and absorbs flavor.
- 2
In a small bowl, whisk together the soy sauce (sauce), chinkiang vinegar, sugar, shaoxing wine (sauce), cornstarch (sauce), and water (sauce) until well combined. Set the sauce aside.
About 1 min
Cook’s note: Having the sauce ready makes the stir-fry process smoother.
- 3
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: Ensure the wok is very hot for a proper stir-fry.
- 4
Add the marinated chicken to the hot wok in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
About 5 min
Cook’s note: Avoid overcrowding the wok; cook in batches if necessary to get a good sear.
- 5
Reduce the heat to medium-high. Add the dried red chilies and sichuan peppercorns to the wok and stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened. Be careful not to burn them.
About 1 min
Cook’s note: The chilies and peppercorns infuse the oil with their signature flavor and heat.
- 6
Add the garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
About 1 min
- 7
Return the cooked chicken to the wok. Add the scallions and roasted peanuts.
- 8
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly.
About 1 min
Cook’s note: The cornstarch in the sauce will thicken it quickly.
- 9
Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 474.8kcal
- Protein
- 38.5g
- Carbs
- 11.9g
- Fat
- 30g
- Fibre
- 2.1g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gong Bao chicken in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through.
More recipes
All recipesdinner
Low-Fat Potato Chicken Casserole
A comforting and hearty one-pot meal featuring tender chicken and potatoes in a creamy, low-fat cheese sauce. This simple stovetop casserole comes together quickly for a satisfying weeknight dinner.
55 min 560 kcalsnack
Sukuti Fry
This traditional Nepali snack features dried meat, typically buffalo or goat, stir-fried with onions, tomatoes, and a blend of aromatic spices. It's known for its robust, savory flavor and chewy texture. A perfect accompaniment to drinks or as a flavorful side dish.
40 min 335 kcalbreakfast
Manakish Jibneh
Manakish jibneh features a soft, chewy flatbread topped with a savory cheese blend, baked until golden and bubbly. Perfect for a hearty breakfast or brunch, this traditional Lebanese dish is simple to prepare and satisfying.
1 hr 40 minappetizer
Cretan Smoked Pork (Apaki)
Apaki is a traditional Cretan smoked pork, typically marinated in vinegar and herbs before being smoked. This recipe offers a simplified home version, focusing on the aromatic marinade and a quick searing process to bring out its unique flavors without a smoker. It's perfect as an appetizer or part of a meze platter.
2 hr 15 min 251 kcalside dish
Cold Cucumber Salad
Experience the vibrant flavors of this Chinese-inspired cold cucumber salad, a perfect balance of savory, tangy, and subtly spicy notes. Thinly sliced, crisp cucumbers are bathed in an aromatic dressing infused with garlic, soy, and sesame, offering a refreshing counterpoint to richer dishes. This simple yet elegant side dish is ideal for warm weather or as a light appetizer.
25 min 61 kcalmain course
Shabu-Shabu
Shabu-shabu is a Japanese hotpot dish featuring thinly sliced meat and fresh vegetables cooked quickly in a savory broth. Diners cook their own food at the table, dipping each piece into flavorful sauces before eating. It is a communal and interactive meal perfect for sharing.
50 minlunch
Tofu Schnitzel
Crispy pan-fried tofu cutlets coated in a seasoned breading, offering a delicious vegan take on a classic schnitzel. This recipe is simple to prepare and makes for a satisfying main course.
35 min