Gang Bao Chicken
Experience the bold, fiery flavors of Gang Bao Chicken, a classic Sichuan dish that's a harmonious blend of savory, spicy, and slightly tangy notes. This recipe showcases tender, marinated chicken stir-fried to perfection with aromatic garlic, ginger, and dried chili peppers, ensuring layers of complex flavor in every bite. The dish is elevated by crunchy roasted peanuts, a signature addition that adds texture and richness, while a glossy, umami-packed sauce made with soy sauce, black vinegar, and a hint of sugar ties everything together. With a quick 15-minute prep time, this vibrant stir-fry is an easy yet impressive way to bring authentic Chinese cuisine to your table. Perfect for a weeknight dinner or a homemade Chinese feast, serve Gang Bao Chicken with steamed rice for the ultimate comfort meal.
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Recipe Information
Ingredients
- 500 g Chicken breast or thigh (boneless, skinless, diced)
- 2 tbsp Soy sauce (for marinade)
- 1 tbsp Shaoxing wine
- 2 tsp Cornstarch
- 8 pieces Dried red chili peppers
- 60 g Peanuts (roasted, unsalted)
- 3 tbsp Vegetable oil
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 2 stalks Spring onions (green parts, sliced into 1-inch pieces)
- 1 tbsp Soy sauce (for sauce)
- 1 tsp Dark soy sauce
- 1 tbsp Black vinegar
- 1 tsp Sugar
- 2 tbsp Water
- 1 tsp Cornstarch (for sauce)
Instructions
In a small bowl, mix the diced chicken with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Let it marinate for at least 10 minutes.
In another bowl, prepare the sauce by combining 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sugar, 2 tablespoons of water, and 1 teaspoon of cornstarch. Stir well and set aside.
Cut the dried red chili peppers into 2-3 pieces each if desired (leave whole for less spicy flavor). Shake out the seeds to reduce heat if preferred.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. When hot, add the dried chili peppers and stir-fry until they darken slightly, about 30 seconds.
Add the garlic and ginger, stir-frying for 10-15 seconds until aromatic.
Increase the heat to high and add the marinated chicken. Stir-fry for 4-5 minutes until the chicken is cooked through and no longer pink.
Push the chicken to one side of the wok. Add 1 tablespoon of oil if necessary, and then add the roasted peanuts. Stir-fry for 1-2 minutes until the peanuts are fragrant.
Give the sauce a quick stir and pour it into the wok. Mix everything together and toss to coat the chicken and peanuts evenly with the sauce.
Add the spring onion pieces and stir-fry for another 30 seconds. Remove from heat and serve hot.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
