This dish, also known as Kung Pao chicken, is named after a nineteenth-century governor-general of Sichuan, Ding Baozhen, who is said to have enjoyed eating it. The Sichuanese version is the most renowned. Gong Bao chicken is a glorious medley of succulent chicken, golden peanuts and dark red chillies. The 'lychee‑flavoured' sauce is pepped up with a scorched‑chilli spiciness and a trace of Sichuan pepper that makes the lips tingle pleasantly. Although the classic dish is made with peanuts, cashew nuts are also delicious.

Method

1. Cut the chicken breasts as evenly as possible into 1.5cm cubes.
2. Place in a bowl, add the marinade ingredients and 1½ tbsp cold water, and mix well. Cut the spring onion whites into small chunks to match the chicken cubes. Snip the chillies in half or into 2cm sections and shake out the seeds as far as possible.
3. Combine the sauce ingredients in a small bowl – if you dip your finger in you should be able to taste the light sweet-and-sour or 'lychee' base flavour of the dish.
4. Pour the cooking oil into a seasoned wok over a high flame. Quickly add the chillies and Sichuan pepper and stir-fry briefly until the chillies are fragrant and darkening but not burnt. Tip in the chicken and stir to separate. As soon as the pieces have separated, add the garlic, ginger and spring onion whites and stir-fry until they smell delicious and the chicken is just cooked (you may test a piece by cutting it in half to make sure).
5. Give the sauce a stir and pour into the centre of the wok. Wait for a second or two, then stir as the sauce thickens and coats the chicken pieces. Mix in the peanuts (or cashews) and serve.