Gongbao Chicken

Lynette !


This is quick and easy to make, and is delicious with steamed white rice and stir-fried bok choi. From Ken Hom.


★★★★☆ 1 vote

10 Min
10 Min


  • 1/2 lb
    chicken breasts, boneless and skinless
  • 1
    dried red chili
  • 1 1/2 Tbsp
  • 1/4 c
    raw, shelled peanuts
  • SAUCE:

  • 1 Tbsp
    chicken stock or water
  • 1 Tbsp
    rice wine or dry sherry
  • 2 tsp
    dark soy sauce
  • 2 tsp
    chili bean sauce
  • 1 tsp
  • 1 tsp
    garlic, finely chopped
  • 2 tsp
    scallions, finely chopped
  • 1/2 tsp
    ginger root, finely chopped
  • 1 tsp
    chinese white rice vinegar or cider vinegar
  • 1/2 tsp
  • 1 tsp
    sesame oil

How to Make Gongbao Chicken


  1. Cut the chicken into 1-inch cubes. Split the dried chili in half lengthwise. Heat the oil in a wok or large skillet, and add the chili. (You may remove it when it turns black or leave it in.)
  2. Add the chicken cubes and peanuts and stir-fry them for 1 minute. Remove the chicken, peanuts, and chili from the pan.
  3. Put all the sauce ingredients, except the sesame oil, into the pan. Bring the sauce to a boil, and then turn the heat down. Return the chicken and peanuts to the pan and cook for about 2 minutes in the sauce. Add the sesame oil and serve immediately.

Printable Recipe Card

About Gongbao Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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