For the recipe you will need:
chicken (boneless meat) – 300g
bell pepper (green) – 1 pc.
chili pepper – 1 pod
egg (protein) – 1 pc.
garlic – 2-3 cloves
ginger (root) – to taste
leeks – to taste
cashews or peanuts (roasted) – 1 handful
corn starch – 1 tbsp.
chef’s wine – 1 tbsp.
soy sauce – 1 tbsp.
hot chili paste (tobanjan) – 1 tbsp.
sesame oil – a little
salt, pepper – to taste
for the sauce:

black rice vinegar – 1 tbsp.
soy sauce – 1/2 tbsp.
oyster sauce – 1 tsp
sugar – 1 tbsp.
starch water (1:

1) – 1 tbsp.
To cook Gongbao Chicken recipe you need:

Chicken meat (preferably not breast) is cleaned from skin, fat and films and cut into cubes of 1.5–2 cm. Marinate for half an hour in a mixture of soy sauce, egg white, cooking wine and starch, pepper and add a little salt.

Cut the bell pepper into large diamonds, finely chop the garlic, ginger and leek. Peel the chili from membranes and seeds and chop finely. Fry the meat in deep fat until a pale golden crust forms, remove, let the excess oil drain. Next, fry the bell pepper a little, remove, let the excess oil drain. Mix the ingredients for the sauce in a separate bowl, dilute with a little water.

Fry ginger, garlic, leek and chili in a wok, add hot chili paste (tobanjan), fry a little, pour in the sauce, when it boils add chicken, bell pepper and nuts, fry a little, shaking the wok occasionally, add a spoonful of hot oil from deep fat, a little sesame oil, mix well and serve.