The Story Behind Gong Bao Chicken, What You'll Need, How to Make It

This is a traditional Sichuan dish named after a man called Ding Baozhen (1820–1886), who was a governor during the Qing dynasty. His official title was Gong Bao (Kung Pao), a palace guardian.

This doesn't take long; in fact, the preparation takes longer than the cooking process.

Make a stock by combining the below, then set aside:

50 ml chicken stock
1T soy sauce
1T tomato purée
1t brown sugar
1t rice wine vinegar
1t (heaped) cornflour

Stir fry sliced chicken breast in sesame oil for 2 - 3 minutes, then set aside.

Stir fry sliced red onion, spring onion (white part), garlic and ginger, green pepper, carrot and frozen peas (or vegetables of choice) for 2 minutes, then add some cashew nuts and chilli flakes – fry for another 2 minutes.

Return the chicken and stock, then cook for 3 - 4 minutes until the stock has thickened and the chicken is cooked thoroughly. The vegetables should have a bit of a crunch.

Sprinkle with chopped spring onion (green part) and sesame seeds. Serve immediately.

Ding Baozhen, the Qing dynasty official in Sichuan after whom the dish is named

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.

Wonky photos, proper chicken, genuine adventures — The Flexible Chef.