Gong Bao Chicken with Smashed Cucumber Salad

Rated 5/5 from 5 Customer Reviews

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.

Adding a Hibiscus Cheesecake blend? We'll email you the recipe and you can also find it here!

5 minutes

25 minutes

3/5

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CHICKEN MARINADE: Garlic, ginger, toasted sichuan pepper, chilli flakes, onion
SICHUAN PEPPER: Toasted Sichuan pepper
CUCUMBER SPICES: Toasted sesame seeds, black sesame seeds, chilli flakes

*Allergens

  • 500g diced chicken (thighs are best)
  • 1 bunch of spring onions 
  • 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 roasted salted peanuts
  • Rice for 4 to serve
  • Wok or large frying pan
  • Mixing bowl
  • Rolling pin
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5/5

So easy to make and really delicious. Completely different from anything else we’ve had at the Spicery

Katy Moore

5/5

Easy to make and very tasty. Bit weird smashing a cucumber with a rolling pin!

Spicery Customer