Gongbao Chicken

No, is not another Kung Fu movie by Jackie Chan (But I won’t be surprise). Gongbao Chicken, is a classic dish from the Sichuan Province in China. As you are aware this dish is originated from Sichuan, so expect it to be hot. The cooking method of this dish has been adapted from region to region, and each has their own taste and character. Back in Malaysia, this always have been a favorite dish of mine, so I decided to cook this dish and invited friend over for dinner.

This is my little kung-fu kick on Gongbao Chicken.

{ Recipe Revised }

Main Ingredients

  • 3 chicken thigh fillets, diced
  • 3 cloves garlic, sliced
  • small handful dried red chillies (about 10-15), roughly cut
  • 1 tsp Sichuan peppercorn
  • 1/2 onion, cut in quarter
  • 4 scallions (shallots), cut in 2inch long.
  • 1/2 cup of roasted unsalted cashew nuts

Marinade

  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tablespoon of cornstarch

Sauce

  • 3 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 3 tbsp Shaoxing Rice wine
  • 1 tbsp soy sauce

Method

  1. Dice chicken thigh fillets into cubes (no skin), put into a bowl ready for marinate.
  2. Marinate the chicken with oyster sauce, soy sauce, cornstarch and sesame oil. Put in the fridge and let it sit for at least one hour.
  3. Now it is the best time to prepare all the ingredients ready for cooking. Cut up all the onion, scallions, and roast the cashew nuts if is not already. Soak the dried red chillies in hot water for only one minute just to release the flavour, drain then dry.
  4. One hour later, get the chicken out from the fridge.
  5. Heat up the wok with 2 tablespoon vegetable oil (any oil will do, peanut oil the best).
  6. Add dried red chillies, peppercorn, stir fry briefly until they are crisp.
  7. Now the oil is fragrant and spicy, add garlic.
  8. Add the chicken now, stir fry until they are cooked.
  9. Once cooked, is time to add the sauce.
  10. Keep stirring, add scallion and onion.
  11. Add cashew nuts and toss it over.
  12. Ready to Serve.

This dish looks so simple to cook, but now when I am writing the recipes, I thought to myself, “Oh my, no wonder I don’t cook this dish very often”. But the end result definitely makes all the effort worthwhile.