Gong Bao Chicken Made During D'Open Kitchen Cooking Class

Gongbao Chicken

A highly addictive and authentic Sze Chuan Gongbao Chicken recipe that goes so well with rice! This recipe is so simple and easy to prepare and saves you money from dining out. Heat the wok to smoky hot to get the wok hei flavor in your chicken! Recommend that you marinate the chicken overnight.
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 4 portions
Calories 129 kcal


  • Frying Pan
  • Colander
  • Spatula
  • Chopping Board
  • Knives


  • 300 grams Chicken Thigh diced
  • 2 stalks Spring Onions diced
  • 30 grams Dried Chili (seeds removed)
  • 3 slices Ginger
  • 1 tbsp Lao Gan Ma Sauce
  • 1 tbsp Garlic
  • 2 tbsp Peanuts minced

Chicken Marinade (A)

  • 1 tbsp Dark Soya Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Grated Ginger, Juice
  • 1 tbsp Hua Tiao
  • 1/2 tbsp Corn Flour
  • 1 tsp Pepper

Seasoning Sauce

  • 1 tbsp Black Zhejiang Vinegar
  • 1 tbsp Oyster Sauce
  • 1 tbsp Sugar
  • 1 tbsp Dark Soya Sauce
  • 1/2 tbsp Corn Flour
  • 1/4 cup Water


  • Cut the chicken into 2cm cubes.
  • Marinate with the seasoning (Chicken Marinade A) above and mix well. Leave in fridge for an hour.
  • Heat oil for frying in a wok. Add in the marinated chicken and deep fry for 2-3 minutes. Drain out excess oil and set aside for use.
  • In a mixing bowl, add in the seasoning sauce mixture and stir well.
  • In a heated oil, add in 2 tbsp of oil and sauté ginger, garlic for a minute and add in the dried chili.
  • Add the lao gan ma sauce and continue frying for another minute. Add in the chicken and give it a quick stir.
  • Pour in all the seasoning sauce mixture and add in the peanuts. Coat the chicken and peanut evenly with the sauce.
  • Cook until the sauce is almost absorbed and add in the diced spring onions before turning off the heat.
  • Dish up and serve with rice!



Chicken meat can be substituted with any protein, etc beef or frog legs 
Poaching meat in oil is called velveting chicken where the cooking term velveting means to pass through hot oil or hot water for a brief period of cooking time. It’s a popular Chinese technique that is used to lock in the meat’s juices and keep it moist and tender.
Keyword chilli, spicy, sze chuan
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