Gung Bao Chicken

Gung Bao Chicken

I haven't tried Kung Pao chicken at a Chinese restaurant because I usually go for fried duck, so I made this dish out of curiosity during the Christmas holiday. The peanuts add a nice crunch to the hot and mildly sour sauce.

Gung Bao Chicken

Adapted from Land of Plenty by Fuchsia Dunlop


2 boneless chicken breasts,cut into 1/2-inch cubes
3 cloves garlic, thinly sliced
1 inch ginger, thinly sliced
5 scallions, cut into 1/2-inch slices
2 Tbsp peanut oil
1 dried chile, deseeded
1 tsp Sichuan pepper
2/3 cup roasted, unsalted peanuts

For the marinade

1/2 tsp salt
2 tsp light soy sauce
1 tsp Shaoxing rice wine
1 1/2 tsp potato flour
1 Tbsp water

For the sauce

3 tsp sugar
3/4 tsp potato flour
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp vinegar
1 tsp sesame oil
1 Tbsp water


Combine all ingredients for the marinade and the sauce respectively and set aside. Put the chicken into the marinade, mix well and set aside.

Heat the oil in a wok or skillet, add the chile and Sichuan pepper and fry until fragrant. Add the chicken cubes and fry until the cubes separate, stirring frequently. Add the garlic, ginger and scallions and stir-fry for some minutes until the chicken is done. Add the sauce and stir-fry briefly until the sauce thickens. Stir in the peanuts. Serve on rice.

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