Gang Bao Chicken

READY IN: 20mins
Recipe by Jewelies

I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.

Top Review by MelvinsWifey

Goodness gracious this was soooo tasty! I made a few changes b/c of what I had on hand. I used red pepper flakes, and also a lot more ginger than called for b/c we really like ginger. I more than doubled the sauce ingredients so I just mixed a bit of cornstarch in with the broth before adding it. I also used rice vinegar and didn't have any chinese wine. Unfortunately we did not have any nuts but I'm sure it would have been AMAZING with the nuts in there. I also added some chopped red onion and celery pieces at the very end - leaving them semi crunchy and they really added a lot to the dish. The thigh meat was so tasty and just like chinese takeout. I served it over white rice and drizzled a lot of the sauce on the rice. Can't wait to eat leftovers tomorrow, thanks for an easy recipe!

Ingredients Nutrition


  1. Coat wok or pan in chilli oil.
  2. Add chicken pieces and stir until just cooked and set aside.
  3. Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
  4. Add sugar, cooking wine and light soy sauce and stir.
  5. It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.
  6. Return chicken to the pan and mix ingredients together.
  7. When juice becomes slightly sticky add the nuts.
  8. Place in serving dish.

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