Gong bao chicken

Gong bao chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 25 mins plus marinating

Easy

Serves 4

Make a Chinese chicken dish to die for using Chinese black vinegar – known as chinkiang – plus other classic Asian flavours. It's well worth sourcing the ingredients 

Nutrition and extra info

Nutrition: Per serving

  • kcal453
  • fat22g
  • saturates5g
  • carbs13g
  • sugars7g
  • fibre2g
  • protein49g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g chicken thigh fillets, cut into 2cm pieces
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp light soy sauce
  • 2 tbsp Shaohsing rice wine or amontillado sherry
  • 1 tbsp cornflour
  • 1 tbsp chinkiang vinegar
  • 2 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1½ tbsp chilli bean paste
  • 8 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3cm piece ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, very finely chopped
  • 8 dried Sichuan chillies, deseeded and roughly chopped
  • 2 tbsp groundnut oil
  • 2 tsp Sichuan peppercorns, toasted and ground
  • 1 tsp sesame oil
  • 75g roasted unsalted peanuts
  • cooked rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.

  2. In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth. 

  3. Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.

  4. Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?