Gong bao chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

This Sichuan dish is better known, in the States at least, as kung pao chicken. But the versions I’ve tried are pretty drab, relying on peanuts and peppers rather than the elegant balance of ingredients that characterises the original. The key is to chop the chicken into similar-sized small cubes, so it cooks quickly and evenly.


  • 600 g/1 lb 5 oz chicken breast, cut into small cubes
  • 2


Mix all the marinade ingredients in a bowl with 1 tablespoon water. Add the chicken, cover and leave to marinate in the fridge for 2 hours.

Make the sauce by mixing all the ingredients in a bowl or jug. Set aside.

When you are ready to cook the chicken, heat the groundnut oil in a wo