Gong Bao Chicken

barbara lentz


Great Chinese dish a great savory, sweet, salty taste.


☆☆☆☆☆ 0 votes

1 Hr
10 Min



  • 3
    boneless chicken thighs cut into 1/2 inch squares
  • 1 tsp
    beaten egg
  • 2 tsp
  • 1/4 tsp
  • 1 tsp
    shaoxing wine, sherry or sake

  • 1 1/2 Tbsp
    soy sauce
  • 1/4 c
    brown sugar
  • 2 Tbsp
    chinese dark vinegar
  • 2 Tbsp
  • 1/2 c
    chicken stock
  • 1/2 c
    chopped peanuts
  • 2
    green onions chopped
  • 6 clove
    garlic minced
  • 2 Tbsp
    ginger minced
  • 1 Tbsp
    ground szechuan peppercorns
  • 1/2 c
    vegetable oil
  • ·
    cooked rice noodles or rice for serving
  • ·
    cilantro for garnish

How to Make Gong Bao Chicken


  1. Mix the marinade ingredients together and add the chicken mix well and let marinate at least an hour.
  2. Mix the soy sauce, brown sugar, vinegar, chicken stock, and cornstarch together in a bowl and set aside.
  3. Heat up a wok or large skillet. Add the oil to the heated pan. Rinse the chicken and pat dry. Add the chicken to the pan and cook about 2 minutes remove with slotted spoon and set aside. Do this in batches if needed don't crowd the pan
  4. Drain off all the oil except about 2 tbsp. Add the garlic, ginger, green onions, and ground
    szechuan peppercorns. Stir fry 2 minutes. Add the peanuts and stir fry another 1 minute.
  5. Add the chicken and cook 3 minutes. Stir in the sauce and bring to a boil and let thicken. Serve over rice noodles or rice and garnish with cilantro

Printable Recipe Card

About Gong Bao Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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