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Flavorful Chinese Gong Bao Chicken Recipe with Sichuan Peppercorns Easy and Authentic

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An authentic and easy-to-make Gong Bao Chicken featuring the unique numbing warmth of Sichuan peppercorns, crunchy roasted peanuts, and a balanced sweet, salty, and spicy sauce. Perfect for weeknight dinners or impressing guests with bold flavors.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 teaspoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon chili paste or dried red chili flakes
  • 2 teaspoons cornstarch mixed with 3 tablespoons water (cornstarch slurry)
  • 1 tablespoon Sichuan peppercorns (lightly toasted)
  • 6–8 dried red chilies
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 3 green onions, sliced (white and green parts separated)
  • 1/3 cup roasted peanuts (unsalted)

Instructions

  1. Marinate the chicken by combining chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and set aside for at least 15 minutes.
  2. Toast Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking occasionally. Remove and crush lightly.
  3. Toast peanuts in the same skillet until golden brown, about 3-4 minutes. Set aside.
  4. Prepare the sauce by whisking together soy sauce, black vinegar, hoisin sauce, sugar, chili paste, and cornstarch slurry in a small bowl. Set aside.
  5. Heat vegetable oil in a wok over high heat until shimmering. Add marinated chicken and stir-fry for 5-6 minutes until cooked through and starting to brown. Remove chicken and set aside.
  6. In the same wok, add more oil if needed. Stir-fry dried chilies, minced garlic, ginger, and the white parts of green onions for about 30 seconds until fragrant.
  7. Return chicken to the wok. Pour in the sauce mixture and toss constantly until the sauce thickens and coats the chicken, about 1-2 minutes.
  8. Stir in toasted peanuts, crushed Sichuan peppercorns, and green parts of the green onions. Toss and remove from heat.
  9. Serve immediately with steamed jasmine rice or your favorite side.

Notes

Use fresh Sichuan peppercorns for best flavor; pre-roasted peanuts can be used but toasting them yourself enhances crunch and aroma. Keep spatula dry and clean to prevent sticking. If sauce thickens too quickly, add a splash of water to loosen. Cook chicken in batches to avoid overcrowding and steaming. For gluten-free, substitute soy sauce with tamari and ensure hoisin sauce is gluten-free.

Nutrition

Keywords: Gong Bao Chicken, Kung Pao Chicken, Sichuan peppercorns, Chinese chicken recipe, spicy chicken, stir-fry, authentic Chinese, easy dinner, weeknight meal

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