In 2001, Community member FrancesRenHuang ordered a dish called gong bao ji ding. She was in Beijing, and it was the first day of student orientation. Ten years later, she published her recipe for it on our site, and now, in 2018, we're still nuts about it. (Get it? Because there are peanuts in the dish? Nevermind...)
Frances first made this chicken in Argentina, so you can definitely adapt the recipe to what you've got on hand. She uses deboned chicken thighs in this recipe, but to minimize fuss, I've used boneless, skinless thighs and it's worked just as well. According to our cofounders Amanda and Merrill, who've been fans of the recipe since it went live in 2011, "If you can't find Szechuan peppercorns, don't sweat it (you'll just miss out on their mysteriously addictive, numbing quality). Use any small, dried red chiles that suit you."
