Crisp Chinese pork belly
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Gong bao chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 800g chickenthigh fillets, cut into 2cm pieces
- 2 tbsp light soy sauce
- 2 tbsp Shaohsing rice wineor amontillado sherry
- 1 tbsp cornflour
- 1 tbsp chinkiang vinegar
- 2 tsp sugar
- 1½ tbsp chilli bean paste
- 8 spring onions
- 3cm piece gingerpeeled and finely chopped
- 3 garlic clovesvery finely chopped
- 8 dried Sichuan chilliesdeseeded and roughly chopped
- 2 tbsp groundnut oil
- 2 tsp Sichuan peppercornstoasted and ground
- 1 tsp sesame oil
- 75g roasted unsalted peanuts
- cooked riceto serve
Nutrition: Per serving
- kcal453
- fat22g
- saturates5g
- carbs13g
- sugars7g
- fibre2g
- protein49g
- salt2.4g
Method
step 1
Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.
step 2
In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth.
step 3
Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.
step 4
Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.
