Gong Bao Ji Ding
This version of Gong Bao Ji Ding delivers tender chicken, smoky dried chilies, crunchy peanuts, and a glossy sauce that hits sweet, sour, savoury, and spicy notes at once. It is fast, punchy, and deeply satisfying, with the signature citrusy numbness of Sichuan pepper rounding out every bite.
Ingredients
Chicken and marinade
- 300 gboneless skinless chicken thigh, diced into 1.5 cm pieces
- 10 mllight soy sauce
- 10 mlShaoxing wine
- 5 gcornstarch
- 5 mlneutral oil
Sauce
- 15 mllight soy sauce
- 5 mldark soy sauce
- 15 mlChinkiang black rice vinegar
- 12 gsugar
- 3 gcornstarch
- 30 mlwater
Stir-fry
- 20 mlneutral oil
- 50 groasted peanuts
- 10 gdried red chilies, cut in half and seeds shaken out if desired
- 3 gSichuan peppercorns
- 10 ggarlic, finely sliced
- 10 gginger, finely sliced
- 40 gspring onions, cut into 2 cm pieces
Instructions
- 1
Prepare everything before you start cooking: dice the chicken, slice the garlic and ginger, cut the spring onions, halve the dried chilies, and mix the sauce until the cornstarch dissolves fully. Stir-frying moves quickly, so having all ingredients ready prevents overcooking.
- 2
Marinate the chicken with the light soy sauce, Shaoxing wine, cornstarch, and neutral oil until every piece is lightly coated. Let it stand for 10 minutes while you finish setting up; this short marinade seasons the meat and helps it stay tender.
- 3
Heat a wok or large frying pan over medium heat. Add half of the neutral oil and the roasted peanuts, tossing for 30 to 60 seconds just until fragrant and lightly refreshed. Remove immediately so they stay crisp rather than darkening.
- 4
Return the wok to high heat until very hot. Add the remaining oil, then add the marinated chicken in a single layer. Leave it undisturbed for about 45 seconds to sear, then stir-fry for 3 to 4 minutes until the pieces are mostly cooked and lightly golden at the edges.
- 5
Push the chicken to the side. Add the dried chilies and Sichuan peppercorns and stir-fry briefly for 15 to 20 seconds until aromatic but not blackened, then add the garlic and ginger and toss for another 15 seconds. Keep the heat high and the food moving to avoid burning the spices.
- 6
Give the sauce a quick stir again, then pour it into the wok. Add the spring onions and stir-fry everything together for 1 to 2 minutes, until the sauce turns glossy and coats the chicken. The chicken is done when the centre is no longer pink and it has reached a safe internal temperature of 74°C.
- 7
Return the peanuts to the wok and toss for 10 to 15 seconds so they stay crunchy. Serve immediately while the chilies are fragrant, the sauce is shiny, and the chicken is juicy.
Nutrition per serving
Notes
- •For a beginner-friendly version, use a large frying pan if you do not have a wok; just avoid overcrowding and keep the heat as high as your stove allows.
- •Chicken thigh is more forgiving than breast and stays juicier in a fast stir-fry.
- •If you want less heat, remove most of the chili seeds and reduce the dried chilies slightly, but keep the Sichuan peppercorns for the characteristic numbing aroma.
- •Serve with plain steamed rice; for 2 servings, about 300 to 360 g cooked rice is a good match.
- •Mix the sauce well right before adding it, because cornstarch settles quickly.
Background
Gong Bao Ji Ding is a classic Sichuan dish named after Ding Baozhen, a Qing dynasty official whose title included Gongbao. Over time it became one of the best-known Chinese stir-fries, balancing spicy, sweet, sour, savoury, and the distinctive tingle of Sichuan peppercorns.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free