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Gong Bao Chicken with smashed cucumber salad
Gong bao chicken is a dish of succulent chicken stir-fried with peanuts and spring onions - known in English as kung po chicken, you’ll find versions of this dish on virtually every Chinese restaurant menu! The kick of chilli, tingle of Sichuan pepper and gentle sweet-sour sauce form a typical Sichuanese combination of flavours and this delicious dish needs little more accompaniment than some plain rice and a simple smashed cucumber salad.
Recipe
5 minutes
25 minutes
3/5
4
Medium Effort
Chicken
Dietary
Dairy Free
Taste Profile
Sweet
Tangy
Origin
Chinese
China
Chicken Marinade: garlic, ginger, Sichuan pepper, chilli, onion
Sichuan Pepper: Sichuan pepper
Cucumber Spices: white SESAME, black SESAME, mild chilli flakes
May contain traces of celery and mustard
Allergens are listed in CAPITALS
- 500g diced chicken (thighs are best)
- 1 bunch of spring onions (including all the green bits)
- 1 cucumber
- 3 tbsp soy sauce (any type)
- 3 tbsp vinegar (rice, white wine or cider vinegar is best)
- 1 tbsp cornflour
- 2 tbsp sugar
- 75g peanuts (roasted and salted are fine)
- Rice to serve
- Wok or large frying pan
- Mixing bowl
- Medium saucepan
Product Rating (3):
Absolutely loved this. It was really easy and the taste was amazing. The cucumber added an extra depth to the flavours. We served with plain rice but would go well with noodles
My 15 year old son was given this for his 15th birthday and this was the first recipe he cooked. It was delicious! And fun to make with my teenage son!
Wow - very impressive ... and happy birthday!
The perfect Saturday Night meal, an amazingly rich sauce with a nice bit of crushed Sichuan to spice it up! We've already planned next weekends Curry Discoverers Box ready for a birthday feast!
Delish! Good luck with next weekend
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Really glad you enjoyed it! Happy spicing!