Chinese-Style Master Meat Sauce (万能臊子)
April 28, 2026
No Comments
How to Make Ultra Succulent Authentic Gong Bao Chicken 宫保鸡丁
AuthorYun Zhang JohnCategoryMeatGong Bao Chicken or Gong Bao Ji Ding or Kung Pao Chicken or 宫保鸡丁or Le Poulet impérial…etc is a world famous chicken dish that originated from Sichuan. Whatever name you call it though, the sweet, sour and tamed aromatic “ma la” taste characterises its flavour profile.
A popular Chinese take away dish
This is a great chicken dish to add to your family table because of its mass appeal and great mix of contrasting flavours and textures. And making authentic Gong Bao Chicken in your own kitchen is not hard as you think. Using tried and true meat tenderising techniques found in traditional Chinese kitchens, I will show you my tips and tricks in making this classic stir-fried dish.
You Will Need
400g Chicken breast or thighs
½ each of Red & green bell peppers
1 large or 2 medium green onion
2 tbsp Roasted peanuts
1 tbsp Chinese broad bean paste
1 tbsp Minced garlic
1 tbsp Minced ginger
1 tbsp Sichuan peppercorns (divided into 2)
2 tbsp Dried whole chillis
3 tbsp 0il
Marinade
1 tbsp Light soy sauce
1 tbsp Light soy sauce
1 tbsp Ginger/green onion liquid
1 Egg white
¼ tsp White pepper
1 tbsp Corn starch
Sauce
2 tbsp Light soy sauce
1.50 tbsp Chinese black vinegar
2 tsp Sugar
1 tbsp Chinese cooking wine
3 tbsp Ginger/green onion liquid
1 tbsp Corn starch
Instructions
Preparation
1
Make ginger & green onion liquid by steeping slices of ginger & green onion in hot water
2
Fry peanuts in 1 tbsp oil in a pan until golden brown and remove.
3
Cut chicken into 3/4 inch cubes.
4
Marinate chicken by combining all marinade ingredients and the chicken in a bowl. Mix thoroughly by hand messaging the chicken for 1 min. This technique will yield a more succulent texture when chicken is cooked.
5
Cut peppers & green onions into 1 inch pieces
6
Make sauce by combining all sauce ingredients.
cook:
7
Heat up 2 tbsp oil with 1/2 tbsp of Sichuan peppercorns in a wok. Cook the peppercorns over medium heat until fragrant (-1min). Remove peppercorns and discard.
8
Increase heat to high and add marinated chicken. Let it develop a crust before stirring and fry for 1-2min or until cooked through. Remove and set aside.
9
Add 1 tbsp oil to wok and over medium high heat and add 1/2 Sichuan peppercorns and fry until fragrant. Remove peppercorns before adding in dried chillis, Chinese broad bean paste, ginger & garlic. Stir fry for 30sec.
10
Add chicken back and stir to combine.
11
Add peppers, green onion and stir to combine.
12
Add sauce and stir fry until sauce coats everything.
13
Add fried peanuts and stir to combine.
Ingredients
400g Chicken breast or thighs
½ each of Red & green bell peppers
1 large or 2 medium green onion
2 tbsp Roasted peanuts
1 tbsp Chinese broad bean paste
1 tbsp Minced garlic
1 tbsp Minced ginger
1 tbsp Sichuan peppercorns (divided into 2)
2 tbsp Dried whole chillis
3 tbsp 0il
Marinade
1 tbsp Light soy sauce
1 tbsp Light soy sauce
1 tbsp Ginger/green onion liquid
1 Egg white
¼ tsp White pepper
1 tbsp Corn starch
Sauce
2 tbsp Light soy sauce
1.50 tbsp Chinese black vinegar
2 tsp Sugar
1 tbsp Chinese cooking wine
3 tbsp Ginger/green onion liquid
1 tbsp Corn starch
Get notified of our Recipes
Latest posts
Cranberry Tiramisu – A Festive, No Bake Dessert for the Holidays
December 8, 2025
No Comments
Shio Pan (Salt Bread) – The Salt Kissed Bread You’ll Want to Eat Straight Off the Tray
November 30, 2025
No Comments
Sweet and savoury pork steamed buns
November 20, 2025
No Comments
Pumpkin Spice Cinnamon Rolls
November 10, 2025
No Comments