Gong Bao Chicken with Peanuts

Gong Bao Ji Ding 宮保雞丁

Preparation info
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By Fuchsia Dunlop

Published 2012

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As far as I’m concerned, this is one of the ultimate chicken dishes: quick and easy to make and thrillingly delicious. The cooking method is xiao chao, ‘small stir-fry’, in which all the ingredients are simply added to the wok in succession. With its kick of scorched chilli, tingle of Sichuan pepper and gentle sweet-sour sauce, it’s a typically Sichuanese combination of flavours. The crunchy peanuts, juicy spring onions and succulent chicken also give it a delightful mouthfeel.