Gong Bao Chicken with Peanuts

Chicken Gong Bao

Gong Bao Chicken with Peanuts

• 2 boneless chicken breasts, (300–350g in total).


• 3 garlic cloves


• An equivalent amount of ginger


• 5 spring onions, white parts only.


• A handful of dried chillies (about 10)


• 2 tbsp cooking oil


• 1 tsp whole Sichuan pepper


• 75 g. roasted peanuts.

For the Gong Bao Chicken marinade

• 1/2 tsp salt


• 2 tsp light soy sauce


• 1 tsp Shaoxing wine


• 1 1/2 tsp potato flour

For the Gong Bao Chicken sauce

• 1 tbsp caster sugar


• 3/4 tsp potato flour


• 1 tsp dark soy sauce


• 1 tsp light soy sauce


• 1 tbsp Chinkiang vinegar


• 1 tsp sesame oil


• 1 tbsp chicken stock or water

• Cut the chicken as evenly as possible into 14 cm strips, then cut these into small cubes.


• Place in a small bowl.


• Add the marinade ingredients together with one tablespoon of water, mix well and set aside while you prepare the other ingredients.

• Peel and thinly slice the garlic and ginger and chop the spring onions into chunks as long as their diameter (to match the chicken cubes).


• Snip the chillies in half or into sections. Discard their seeds as far as possible.


• Combine the sauce ingredients in a small bowl.

• Heat a seasoned wok over a high flame.


• Add the oil with the chillies and Sichuan pepper and stir-fry briefly until the chillies are darkening but not burnt (remove the wok from the heat if necessary to prevent overheating).


• Quickly add the chicken and stir-fry over a high flame, stirring constantly.


• As soon as the chicken cubes have separated, add the ginger, garlic and spring onions and continue to stir-fry until they are fragrant and the meat just cooked through (test one of the larger pieces to make sure).


• Give the sauce a stir and add it to the wok, continuing to stir and toss.


• As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.