Gongbao diced chicken is a famous traditional dish at home and abroad. The origin of this dish is related to the sauted chicken with soy sauce in Shandong cuisine and the spicy chicken in Guizhou. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty, forming a new dish Gongbao chicken, which has been handed down to the present day. This dish is also classified as Beijing Palace dish. After that, kung pao chicken also spread abroad. Today’s Gongbao chicken is spicy with cloves. The meat is smooth and tender. The chicken is fresh and tender with peanuts. The family likes it. Absolutely!


500g chicken breast
300g lettuce
150g crispy peanuts
6 dried peppers
5 cloves of garlic
Two green onions
5 g Sugar
A spoonful of oyster sauce
A spoonful of soy sauce
Two spoonfuls of cooking wine
A spoonful of sweet potato starch
Half a teaspoon of pepper
A spoonful of chicken essence
20 Chinese prickly ash
Moderate amount of ginger


Step 1
Dice chicken breast, marinate with soy sauce, oyster sauce, cooking wine and sugar for 10 minutes, then mix with sweet potato starch and leave for 10 minutes. Cut lettuce into chicken sized dice, marinate with a little salt for 10 minutes, and pour out the water. Dice ginger and garlic, remove the seeds of dry pepper and cut into sections, and cut into small sections of green onion.

Step 2
Put 3 spoonfuls of oil in the pan, add hot oil to pepper and fry until fragrant. Remove the pepper. Stir fry the diced chicken until it changes color. Put 1 spoonfuls of oil in the pan. Stir fry the dried pepper, onion, ginger and garlic until fragrant. Add the diced lettuce and stir fry until it is unripe. Add diced chicken, chicken essence and pepper and stir fry evenly. Finally, stir fry the peanuts and turn off the heat.