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.
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