Homestyle Gong Bao Chicken with Peanuts Recipe
Gong bao chicken (often called kung pao) is one of the most famous dishes of Sichuan cuisine. In China it’s a classic everyday lunch or dinner: quick, colorful, and full of flavor. Tender pieces of chicken, crunchy peanuts, and a lightly spicy, sweet-salty sauce make a dish that’s perfect with a bowl of hot rice. It’s a bit like a Chinese version of chicken in peanut sauce – only simpler and more aromatic.
This homestyle version of gong bao chicken keeps the essence of the classic Sichuan dish while using ingredients that are easy to find. The balance of spicy, sweet, salty, and sour flavors, plus the contrast between tender chicken and crunchy peanuts, makes it both comforting and exciting. It’s quick enough for a weeknight but special enough to feel like a takeaway favorite made at home.
Chef's tips
Cut the chicken and vegetables into similar-sized pieces so they cook evenly and quickly. Have all the ingredients prepped before you start stir-frying – the dish comes together in minutes. Don’t overcrowd the pan; high heat and fast cooking are key to keeping the meat juicy and the vegetables crisp. Adjust the amount of dried chili to your heat tolerance, and remember that the seeds are the hottest part.
How to serve
Serve in deep bowls over a generous portion of hot jasmine or white rice so the grains soak up the sauce. Add a simple side of lightly steamed greens (like bok choy or green beans) or a fresh cucumber salad for contrast. For a more festive meal, pair it with other Asian-inspired dishes such as simple fried rice or stir-fried vegetables.
Ingredients
- boneless, skinless chicken breast you can also use boneless thighs, they will be juicier - 400 g
- unsalted peanuts they can be roasted; if needed, use cashews - 60 g
- bell pepper medium - 1 piece
- cucumber firm salad cucumber - 0.5 piece
- spring onion use white and green parts separately - 3 piece
- dried chili peppers for a milder version remove the seeds or use only 1–2 pieces - 4 pieces
- garlic - 3 cloves
- fresh ginger piece about 2 cm - 10 g
- oil e.g. rapeseed or sunflower - 3 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoons
- sugar white or brown - 1.5 tablespoons
- cornstarch or potato starch for thickening the sauce and marinade - 2 teaspoons
- water for the sauce - 60 ml
- sesame oil for aroma, can be omitted - 1 teaspoon
- salt to taste, usually little because of the soy sauce
- pepper freshly ground, to taste
Preparation
- Cut the chicken into small bite-sized pieces (about 2 cm). Transfer to a bowl, add 1 tablespoon soy sauce, 1 teaspoon starch, and a pinch of pepper. Mix with your hand or a spoon until the pieces are evenly coated. Set aside for 10–15 minutes.
- Deseed the bell pepper and cut into 2 cm cubes. Cut the cucumber lengthwise, scoop out the soft seedy center with a teaspoon, and slice the firm part into half-moons. Slice the spring onion: cut the white part into thin slices and the green part into 2–3 cm pieces.
- Peel the garlic and ginger and chop very finely. Cut the dried chilies into 2–3 pieces; for a milder flavor, shake out the seeds.
- In a small bowl, mix 2 tablespoons soy sauce, rice vinegar, sugar, water, 1 teaspoon starch, and sesame oil. Stir until the sugar and starch dissolve – you should get a thin sauce.
- Heat 1 tablespoon oil in a large frying pan or wok over high heat for about 1 minute. Add the peanuts and fry, stirring, for 2–3 minutes until lightly golden and fragrant. Transfer them to a plate.
- Pour the remaining oil into the same pan. When it is very hot (it should shimmer slightly), add the dried chilies, ginger, garlic, and white part of the spring onion. Stir-fry for about 30–40 seconds until very fragrant, but do not let the garlic brown.
- Add the marinated chicken. Spread the pieces out in a single layer and fry for 2 minutes without moving them, until the bottom is lightly browned. Then stir and fry for another 3–4 minutes, until the meat is no longer pink inside.
- Add the bell pepper and cucumber. Stir-fry for 2–3 minutes until the vegetables soften slightly but are still crisp.
- Briefly stir the sauce in the bowl (starch tends to sink to the bottom), then pour it into the pan. Stir for 1–2 minutes until the sauce thickens and becomes slightly glossy, coating the chicken and vegetables.
- Add the toasted peanuts and the green part of the spring onion. Mix, taste, and if needed season with a little salt or pepper. Serve immediately with hot rice.
Storage
Przechowuj w szczelnym pojemniku. W lodówce do 2 dni, w zamrażarce do 2 miesięcy. Podgrzewaj na patelni z 1–2 łyżkami wody, aż sos znów stanie się gładki. Orzeszki po podgrzaniu będą mniej chrupiące.
