Chinese Gongbao Chicken
There are some dishes that always make their way to our table whenever we dine at a Chinese restaurant—and Gongbao Chicken is definitely one of them. It’s the kind of dish that checks every box: a little spicy, a little sweet, perfectly savory, and full of textures from crunchy cashews to tender chicken pieces.
I’ve always loved the bold flavors of this dish and finally decided to recreate it at home. To my surprise, the result came very close to the restaurant-style version! The best part? It’s quick, simple, and doesn’t require fancy ingredients—making it the perfect recipe for busy weeknights. Pair it with steamed jasmine rice, and you’ve got yourself a satisfying, flavorful meal that feels both comforting and special.
Gongbao Chicken Recipe
Serves: 3–4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
Chicken:
- 400g boneless chicken breast or thighs, diced into small cubes or thin strips
For the Marinade:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vinegar (any type, or rice vinegar for authenticity)
- ¼ tsp crushed black pepper
- 2 tsp cornstarch
- 1 tbsp oil
For the Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp vinegar (or rice vinegar)
- 1 tsp sugar
- 2 tsp cornstarch
- 1 tbsp hot chili sauce (like Sriracha)
- ¼ cup water
For Stir-Frying:
- 2 tbsp oil (sesame oil adds great flavor)
- 5–6 dried red chilies, cut into small pieces
- 4–5 garlic cloves, finely chopped
- 3–4 spring onions (white part chopped, green part sliced for garnish)
- ½ cup cashew nuts (unsalted)
- 1 red bell pepper, chopped into cubes
- 1 green bell pepper, chopped into cubes
- 1 onion, chopped into cubes
- 1 carrot, chopped into small cubes
- Salt to taste
Instructions
Step 1: Marinate the chicken
In a bowl, mix chicken with soy sauces, vinegar, crushed black pepper, cornstarch, and oil. Let it rest for 10–15 minutes to absorb the flavors.
Step 2: Prepare the sauce
In a small bowl, whisk together water, soy sauces, vinegar, sugar, cornstarch, and chili sauce until smooth. Set aside.
Step 3: Fry the cashews and chicken
Heat oil in a wok or pan. Lightly fry the cashews until golden, then remove and keep aside. In the same oil, cook the marinated chicken until done. Remove and set aside.
Step 4: Cook the aromatics
Using the same oil, sauté garlic until fragrant (be careful not to burn). Add dried red chilies, stir for a few seconds, then toss in carrots. Stir-fry for 30 seconds before adding bell peppers and onion. Season lightly with salt and pepper, then stir well.
Step 5: Combine chicken and veggies
Turn the heat to high. Add the white part of spring onions and the cooked chicken. Stir-fry for a minute, then toss in the green spring onions.
Step 6: Add the sauce
Give the sauce a quick stir, then pour it into the pan. Toss everything together until the chicken and veggies are well-coated and the sauce slightly thickens.
Step 7: Finish with cashews
Add the roasted cashews back in, give it a final stir, and your Gongbao Chicken is ready.
Step 8: Serve
Garnish with green spring onion slices and serve hot with steamed rice or vegetable rice.
✨ Tips:
- Adjust the heat to your preference by reducing the number of dried chilies or removing their seeds for a milder flavor.
- If you are vegetarian replace chicken with paneer or tofu.
🍳 Watch & Cook Along
Want to see how this recipe comes to life? 🎥
👉 Watch the full step-by-step video of Chinese Gongbao Chicken on my YouTube channel — @TheArtfulVoyage.
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