Gong Bao Chicken

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This recipe is inspired by Fuchsia Dunlop’s recipe in her book ‘The Food of Sichuan’.
Serves 2

oil of choice
100g red peanuts
2 chicken breasts, chopped into bitesize pieces
½ tsp salt
2 tsp light soy sauce
1 tsp Shaoxing cooking wine
1 ½ tbsp cornflour
5 dried red chillies, seeds removed
3 garlic cloves, thinly sliced
1” piece ginger, thinly sliced
6 large spring onions, chopped into bitesize pieces

For the Sauce
2 tbsp caster sugar
¾ tsp cornflour
1 tsp dark soy sauce
1 tsp light soy sauce
2 tbsp of Zhenjiang vinegar
1 tsp sesame oil 

– In a large bowl, add the chicken, salt, light soy sauce, Shaoxing cooking wine, and cornflour. Mix well.

– Add 1 tbsp of oil to a hot pan. Add the peanuts and cook for 3-5 minutes until golden. Transfer them to a bowl.

– In the same pan, heat 1 tbsp of oil. Add the dried red chillies and cook until they start sizzling.

– Add the chicken, stir through, and cook for 1 minute.

– Add the ginger, garlic, and spring onions. Cook for 4-5 minutes or until the chicken is cooked.

– Place all the ingredients for the sauce in a bowl with 2 tbsp of water and mix well.

– Make a well in the middle of the chicken and pour in the sauce. When it starts to bubble, stir in the chicken and add the peanuts. Cook for 1 minute.

Time to serve! I like to have mine with some egg-fried rice.