Gong bao chicken with peanuts from Observer Food Monthly Magazine, August 2010 (page 41) by Fuchsia Dunlop

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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.

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