Gong Bao Chicken is a popular dish in Chinese food, especially for people who love spicy food.
Gong Bao chicken is a classic dish in Sichuan cuisine and this dish is named after Qing Dynasty Governor Ding BaoZhen’s title.
Ding Baozhen was born in Guizhou, China. He especially loved to have his meat to sauted with chili so after he worked in Sichuan as a governor he asked his chef to saute chicken with chili and peanut. This is how Gong Bao chicken was created.
There are many ways to cook Gong Bao Chicken but today I share with you a classic method that I have used for years. I hope you enjoy it.
Gong Bao Chicken
- 2 chicken legs including thighs
- 2 spring onions cut 3cm lengthways
- 1 tsp ginger chop really finely
- 1 handful peanuts fry with a little bit oil until they have turned brown in colour and sprinkle a pinch of salt for seasoning
- 10-20 dried chilis cut in half
Seasonings for Marinade
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp potato starch
- 1 tsp salt
Seasonings for this dish
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
1. Remove all bones from chicken, cut into 2 cm cubes. Marinade chicken with the seasonings for unless 30 minutes
2. Fry chicken in heated oil for 1 minute until all the chicken dice cooked outside. Heat 1 tablespoon oil to fry dry chilli until it turns dark red. Add ginger and chicken into it, sauté it quickly and add seasoning for this dish and turn to slightly lower heat because potato starch will thicken the dish and easily burn
3. Add fried peanut and spring onion lastly and stir for another 10 second then turn off fire. Place it into a dish and serve