Kung Pao Chicken
This classic Sichuan dish features tender chicken pieces stir-fried with peanuts, vegetables, and a savory, spicy, and slightly sweet sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner. Adjust the chili peppers to your preferred level of heat.
Una recepta original de Forkin
- Temps total
- 40 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 496 kcal
Informació sobre al·lèrgens: pot contenir gluten, cacauets, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 cssoy sauce
- 1 ctrice wine vinegar
- 1 cscornstarch
- 1 ctsesame oil
sauce
- 2 cssoy sauce
- 1 ctdark soy sauce
- 2 csrice wine vinegar
- 2 ctsugar
- 1 ctcornstarch
- 2 cswater
Llista d’ingredients
- 2 cspeanut oil
- 8 udried red chili, halved, seeds removed (optional, for less heat)
- 1 ctsichuan peppercorn
- 2 gragarlic, minced
- 1 csginger, grated
- 0,5 uyellow onion, diced
- 0,5 ugreen bell pepper, diced
- 0,5 tassaroasted peanut, unsalted
garnish
- 2 uscallion, chopped, for garnish
Estris
large skillet · wok · mixing bowls · whisk
Elaboració
Pas a pas
- 1
Combine the chicken pieces with the chicken marinade ingredients (soy sauce, rice wine vinegar, cornstarch, sesame oil) in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
Uns 15 min
Nota de cuina: Marinating helps tenderize the chicken and infuse it with flavor.
- 2
In a separate small bowl, whisk together all the sauce ingredients (soy sauce, dark soy sauce, rice wine vinegar, sugar, cornstarch, water) until smooth. Set aside.
Uns 2 min
Nota de cuina: Mixing the sauce ahead of time ensures a quick addition during stir-frying.
- 3
Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
Uns 1 min
Nota de cuina: A hot wok is key for good stir-frying.
- 4
Add the marinated chicken to the hot pan in a single layer. Cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
Uns 4 min
Nota de cuina: Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
- 5
To the same pan, add the dried red chilis and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the chilis, as they will become bitter.
- 6
Add the minced garlic and grated ginger to the pan. Stir-fry for another 30 seconds until fragrant.
Uns 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Uns 3 min
- 8
Return the cooked chicken to the pan with the vegetables.
- 9
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
Uns 2 min
Nota de cuina: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Uns 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Nota de cuina: Serve immediately with steamed rice.
Per ració
Nutrició
- Calories
- 496,1kcal
- Proteïnes
- 39g
- Hidrats de carboni
- 13,7g
- Greixos
- 31,8g
- Fibra
- 2,9g
- Sucre
- 5,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Kung Pao Chicken in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.