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Gong Bao Chicken
Gong Bao Chicken (also known as Kung Pao chicken) is a traditional Chinese recipe for a classic dish of chicken strips served in a stir-fry sauce with peanuts. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Gong Bao Chicken.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesChicken RecipesChina Recipes
Also known as Kung Pao chicken (Chinese: 宫保鸡丁), this is a staple of international Chinese restaurant cookery. The dish originated in the Sichuan province of China and includes Sichuan peppercorns (actually a member of the orange family). Many Westernised versions contain orange juice for sweetness and incorporate other vegetables along with onion. The version presented here though sourced from Australia is authentic and keeps to the Sichuan traditional Kung Pao chicken version. The chicken used can be with skin or skinless, depending on preference.
Ingredients:
2 boneless chicken breasts cut into 3cm (1 in) cubes
1 tbsp groundnut or vegetable oil
10 dried red chillies (or more, to taste) snipped into 2 or 3 pieces each
3 garlic cloves, finely sliced
3cm (1 in) piece of fresh ginger, finely sliced
1 tsp Sichuan peppercorns
1 tbsp spring onions, coarsely chopped (white parts only)
85g (3 oz) peanuts, toasted
For the Marinade:
2 tsp light soy sauce
1 tsp Shaoxing rice wine (or dry sherry)
½ tsp brown sugar
For the Sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp black Chinese rice vinegar
A few drops of toasted sesame oil
2 tbsp chicken stock
1 tsp brown sugar
Method:
Combine all the marinade ingredients in a large bowl. Add the chicken, toss to combine then cover and set aside to marinate for 20 minutes. Combine all the ingredients for the sauce in another bowl and set aside.
Heat the oil in a wok over high heat and when smoking, add the chillies and bell peppers. Stir fry for about 4 minutes, or until crisp and fragrant. Toss in the chicken pieces and when they begin to turn white add the garlic, ginger and spring onions. Stir fry for about 5 minutes more, or until the chicken is cooked.
Pour over the sauce, stir until everything is well mixed then add the peanuts. Serve immediately.
