Gong Bao Ji Ding

Nutrition · per serving

Steps

1. 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.

   300 g boneless skinless chicken thigh, diced into 1.5 cm pieces10 g garlic, finely sliced10 g ginger, finely sliced40 g spring onions, cut into 2 cm pieces10 g dried red chilies, cut in half and seeds shaken out if desired15 ml light soy sauce5 ml dark soy sauce15 ml Chinkiang black rice vinegar12 g sugar3 g cornstarch30 ml water
2. 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.

   300 g boneless skinless chicken thigh, diced into 1.5 cm pieces10 ml light soy sauce10 ml Shaoxing wine5 g cornstarch5 ml neutral oil
3. 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.

   20 ml neutral oil50 g roasted peanuts
4. 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.

   20 ml neutral oil300 g boneless skinless chicken thigh, diced into 1.5 cm pieces
5. 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.

   10 g dried red chilies, cut in half and seeds shaken out if desired3 g Sichuan peppercorns10 g garlic, finely sliced10 g ginger, finely sliced
6. 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.

   15 ml light soy sauce5 ml dark soy sauce15 ml Chinkiang black rice vinegar12 g sugar3 g cornstarch30 ml water40 g spring onions, cut into 2 cm pieces
7. 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.

   50 g roasted peanuts

Origin & History

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.