I’ll never forget the first time I tried making Gōng Bǎo Jī Dīng at home. I was standing in my tiny kitchen, staring at a pile of raw chicken cubes, peanuts, and bright red chili peppers, wondering if I’d accidentally signed up for a culinary obstacle course. The smell of toasted Sichuan peppercorns hit me before I even lit the pan—it’s that slightly floral, citrusy, tingly aroma that makes your nose do a happy little dance. Honestly, I think I spent more time sniffing the spices than actually cooking.
If you’ve never had it fresh from the wok, you’re in for a treat. It’s sweet, savory, and spicy all at once, with a crunch from peanuts and that addictive tingle from the peppercorns. The first bite feels like fireworks in your mouth. I know, I know, people always talk about balancing flavors, but here’s the truth: it’s chaotic, messy, and perfect.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min | 15 min | 30 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Classic Sichuan flavors that hit all the right notes: sweet, savory, and spicy.
- One-pan cooking—less cleanup, more time to taste-test (or just lick the sauce).
- Perfect for weeknight dinners or impressing friends who think you “always cook the same thing.”
- Leftovers? If there are any, they taste even better after a day in the fridge.
Grab These (Ingredients)
Chicken & Marinade:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark vinegar
- 1 tsp sugar
- 1 tsp hoisin sauce (optional, but I love the depth)
- 2 tsp cornstarch mixed with 2 tbsp water
For the stir-fry:
- 2 tbsp vegetable oil
- 8–10 dried red chilies, halved (remove seeds if you want less heat)
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 3 green onions, chopped
- 1/2 cup roasted peanuts
Let’s Make It
First, marinate the chicken cubes with soy sauce, Shaoxing wine, and cornstarch for at least 10 minutes. While it sits, I like to smell the ginger and garlic, pretending I’m in a bustling Shanghai market—tiny, chaotic, and slightly intoxicating. Heat your wok (or a large skillet) over medium-high heat and toast the Sichuan peppercorns for a few seconds until fragrant. Warning: it’s easy to burn them. I once smoked out the whole apartment; don’t be me.
Add oil and fry the chilies quickly—they sizzle and pop like tiny fireworks. Toss in the chicken and stir-fry until golden on the outside but still juicy inside. Add ginger, garlic, and green onions, stir for another 30 seconds, then pour in the sauce mixture. Watch it bubble, thicken, and coat every cube like magic. Last, stir in roasted peanuts for that crunch that makes you close your eyes and sigh.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 35g |
| Carbs | 12g |
| Fat | 25g |
| Fiber | 2g |
| Sugar | 5g |
Note: Estimates. I cook with my eyes and taste buds more than a calculator.
Variations & Add-Ins
- Add bell peppers or zucchini for extra veggies.
- Make it spicier: leave the seeds in the chilies and toss in an extra pinch of peppercorns.
- Vegetarian twist: swap chicken for firm tofu cubes.
Serving Ideas
Serve over steamed jasmine rice. I love drizzling a little extra sauce on top, because who’s stopping me? Side of quick stir-fried greens completes the meal. Friends rave about the peanuts—they’re like little flavor bombs.
Storage & Reheating
Store in an airtight container up to 2 days. Reheat in a skillet over medium heat; sauce might thicken, so splash a little water if needed. Chicken stays juicy if you don’t overcook it.
My Two Cents
Toast those peppercorns. Seriously. It wakes them up. And don’t skip the peanuts—they add that magical crunch.
You Asked, I’m Answering
Q: Can I use chicken thighs instead?
A: Absolutely. More flavor, slightly juicier.
Q: Too spicy?
A: Remove seeds from chilies and use fewer peppercorns. Still amazing.