Gongpao Chicken

Gongpao Chicken


12 oz boneless, skinless chicken breast

1 egg white

5 tbsp soy sauce, divided

1 tbsp cornstarch

2 tbsp black (Chinese) vinegar

1 tbsp sugar

1 cup vegetable oil + 2 tbsp

½ cup peanuts and/or cashews

1 green pepper, chopped

4 cloves garlic, minced (4 tsp.)

3 dried or fresh red Thai peppers, chopped

1” knob ginger, minced or grated

3 green onions, thinly sliced

2 cups fresh basil leaves (1.5 ounces)

Dash salt


Cut chicken into 1” cubes and place into a bowl.  Add egg white, 2 tbsp soy sauce and cornstarch.  Gently mix with your hands for 2 minutes.

Mix remaining soy sauce, vinegar, and sugar in a small bowl and set aside.

Heat 1 cup vegetable oil and peanuts/cashews in a heavy skillet and turn on the heat to medium-high.  Cook nuts to golden brown and remove from oil.

Add chicken to the same oil and cook until there is no more pink, 6-8 minutes.  Remove from the pan.

Add green pepper and saute until slightly tender, about 10 minutes. Remove from the pan.

Add 2 tbsp oil and turn the heat up to high.  When the pan is heated, add garlic, red peppers and ginger.  Cook until aromatic, 1-2 minutes.

Return nuts, chicken and green peppers back into the pan.  Add sauce and green onion.  Cook, stirring constantly, until all ingredients are hot.  Add basil and cook just until wilted.

Serve with rice, if desired.


6 servings, 535 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving size portions for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!


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8 Replies to “Gongpao Chicken”

  1. Hi Cynthia, 

    Gongpao Chicken is an awesome dish. My last visit to Hong Kong was where I tried it, and it has left me wanting more. So today I thought I would give it a try myself. Your recipe came up in my search and I think it’s a great recipe. 

    I will let you know how I fared. 

    Thank you for this very authentic-sounding recipe.



    1. The video (and recipe) comes from Yuhong Sun, who hails from mainland China so it’s authentic from her region of the country.  Please let me know how it compares to what you ate in Hong Kong!

  2. Thanks for sharing this one with us. I have been enjoying these recipes and they have been a great source of inspiration when it comes to deciding what to cook for dinner of an evening. I tried a lamb dish a couple of nights ago and a beef dish last night. So I look forward to trying this chicken dish here.



  3. Gongpao Chicken is a magnificent dish. My last visit to Hong Kong was where I attempted it, and it has left me needing more. So today, I figured I would check it out myself. Your formula came up in my inquiry, and I believe it’s an incredible formula. I will tell you how I fared.
    We are much obliged to you for this highly legitimate sounding formula.

    1. Yuhong is from southwest China so I’d be interested to know how this holds up in comparison to the Hong Kong version.  Please let me know!

  4. I have never heard of Gongpao Chicken, but I am definitely going to give it a go. I am always looking for foods from other cultures and this one looks amazing. Thanks for sharing this recipe with me. I will definitely make it. I have made other things from your site, keep up the good work!

    1. I love trying things from different cultures as well and feel blessed that Yuhong will share her Asian recipes with me.  Enjoy!

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