Easy Homemade Gong Bao Chicken: A Traditional Chinese Dish Recipe

Discover the true flavors of Sichuan cuisine with this mouthwatering Gong Bao Chicken recipe. Unlike its Westernized counterpart, Kung Pao chicken, this authentic version showcases the star ingredient: Sichuan peppercorns. These unique spices provide a tantalizing, mouth-numbing effect that elevates the dish to new heights of culinary excitement.

Don’t worry if you can’t find Sichuan peppercorns – this recipe still packs a punch with its impressive depth of flavor and simple preparation. While the chicken marinates in a savory blend of soy sauce and cornstarch, you’ll toast peanuts to golden perfection. Then, in just five exhilarating minutes, you’ll create a symphony of aromas and tastes as ginger, garlic, and chiles work their magic in the wok.

Gong Bao Chicken Recipe

Ingredients

• 1/3 cup unsalted peanuts
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 1 tablespoon cornstarch
• 4 tablespoons light soy sauce
• 2 tablespoons unroasted peanut oil or other neutral oil
• 1 teaspoon Sichuan peppercorns
• 2 dried red chiles, roughly chopped or crushed
• 2 garlic cloves, peeled and very thinly sliced
• 1-inch knob ginger root, peeled and very thinly sliced
• 4 scallions, trimmed and roughly chopped
• Cooked white rice, for serving

Directions

1. In a small bowl, mix the chicken cubes with cornstarch and half the soy sauce. Ensure the chicken is well-coated and set aside to marinate.
2. Heat a large, dry skillet or wok over medium heat. Add the peanuts and toast them, stirring occasionally, until they turn golden brown and release their aroma (2-3 minutes). Transfer to a plate to cool.
3. Heat the oil in the same skillet or wok over medium-high heat until it shimmers. Add Sichuan peppercorns and dried chiles, stirring continuously until the chiles turn light brown.
4. Crank up the heat to high and toss in the marinated chicken. Cook for 2-3 minutes until it starts to turn golden. Add garlic, ginger, scallions, and toasted peanuts. Continue cooking for another 1-2 minutes until the chicken is cooked through.
5. Take the wok off the heat, drizzle the remaining soy sauce over the chicken, and serve immediately with steaming white rice.