Gong Bao Chicken

[Photograph: Blake Royer]

Gong Bao Chicken

About This Recipe

Yield:serves 4
Active time:10 minutes
Total time:15 minutes
This recipe appears in: Dinner Tonight: Gong Bao Chicken


  • 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


  1. 1

    Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it's well-coated in the mixture, and set aside.

  2. 2

    Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they're golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.

  3. 3

    Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.

  4. 4

    Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.

  5. 5

    Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.


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