Gong Bao chicken with peanuts (Gong Bao ji ding) from Sichuan Cookery by Fuchsia Dunlop

  • spring onions
  • chicken breasts
  • garlic
  • fresh ginger
  • groundnut oil
  • sesame oil
  • Szechuan pepper
  • chicken stock
  • sugar
  • dry-roasted peanuts
  • potato flour
  • Shaoxing rice wine
  • Chinkiang vinegar
  • Szechuan chiles
  • light soy sauce
  • dark soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 20, 2021

    Loaded with wonderful, intense flavors - loved it and will definitely make it again! I don't handle chili-heat very well, so I used 3 chili de arbol (seeds removed, but not ribs) versus the handful of dried chilies specified in the recipe. Despite that cutback and my not-super-fresh Sichuan peppercorns, the dish was still at the edge of being too hot for me! Still very delicious, though, and the sugar in the sauce helps balance the heat.

  • Ro_ on September 15, 2020

    I really enjoyed this dish, and will make it again. I stuck to the recipe, though left out the sichuan chillies and just used some chilli flakes instead.

  • Agaillard on October 04, 2015

    I love it! This is the first recipe I made in that book and i still have a soft spot for it :)

  • Ladyredspecs on January 26, 2014

    Great recipe, needs no adjustment for us!

  • KarinaFrancis on April 14, 2013

    This is delicious! I used chicken thighs instead of breast and it was moist and juicy. Next time I might add more sichuan pepper.

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