This is simply a classic in Chinese cuisine and serving it in a family dinner is a must for adults and children. Our chef at Snow Lion, Zhen who is from Congquing area likes to use lots of Sichuan pepper, but this is too strong for local people and also people not used to a lot of spice.

The name comes from the technique used for all the ingredients in the dish, that are meant to be cut in cubes, and many dishes in the traditional cuisine have similar names due to this peculiarity.

Gong Boa Chicken

Before we begin, a few suggestions for an unforgettable gong bao chicken dish:

  1. Spicy alert!! White pepper, Sichuan numb pepper, chili, everything adds flavor but also heat. In China spicy is really appreciated if you do not like spicy food, add slowly to suit your taste
  2. In order to avoid some ingredients to be well cooked and some not, try to cut everything more or less of the same size
  3. Tsp: teaspoon
  4. Tbsp: tablespoon


250 gr. chicken breast

2 red peppers

2 green peppers

20 gr. cucumber (or celery)

20 gr. carrots

2 cloves of garlic

fresh ginger (a small piece)

10 pieces dried red chili

2 pieces of spring onions

20 gr deep fried peanuts


Cooking oil (olive oil is not indicated for this type of dish, it tends to become bitter with long cooking times and high temperatures, it is better to use vegetable oil)

Rice wine

Corn starch

1 egg white

Soy sauce

Oyster sauce

Chicken stock (dried)


Sesame oil

White pepper

Sichuan numb pepper



Cut chicken breast and carrots into cubes

Take out the seeds from peppers and cucumber and cut into cubes

Ginger and garlic chop finely

Cut Spring onions into ½ inch long pieces

Cut Red chili into 1 inch long pieces.

Tip: Keep each ingredient separated from others, each one has a different cooking time

Cooking method

  1. Marinade the chicken with ¼ tsp salt, 1 tsp rice wine, 1 tsp corn starch and one egg white, ½ tsp cooking oil. Mix everything in the bowl then leave it apart for around 5 minutes.
  2. Heat the wok then put in 3 tbsp of oil, stir fry the chicken and then move it out when is 80% done
  3. Keep the oil in the wok, stir fry garlic, ginger and dried chilies with low heat, then put the rest of the vegetables in except the spring onions. Stir fry the vegetables and add a little water when they are 50% done
  4. Season the dish with 2 tsp of soy sauce, 2 tsp oyster sauce, ½ tsp of salt and ½ tsp chicken stock, then add a pinch of sugar
  5. Return the chicken mix with the vegetables, add 1 tsp Sichuan numb pepper (less for a milder dish)
  6. Add spring onions and peanuts, a few drops of sesame oil and ½ tsp ground white pepper
  7. Ready to serve!
All rights reserved – These recipes are intellectual property of Linda Liang and cannot be reproduced without her consent nor for profit

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