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.
En original opskrift af Forkin
- Tid i alt
- 40 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 496 kcal
Allergenoplysninger: kan indeholde gluten, jordnødder, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 spsk.soy sauce
- 1 tsk.rice wine vinegar
- 1 spsk.cornstarch
- 1 tsk.sesame oil
sauce
- 2 spsk.soy sauce
- 1 tsk.dark soy sauce
- 2 spsk.rice wine vinegar
- 2 tsk.sugar
- 1 tsk.cornstarch
- 2 spsk.water
Ingredienser
- 2 spsk.peanut oil
- 8 stk.dried red chili, halved, seeds removed (optional, for less heat)
- 1 tsk.sichuan peppercorn
- 2 fedgarlic, minced
- 1 spsk.ginger, grated
- 0,5 stk.yellow onion, diced
- 0,5 stk.green bell pepper, diced
- 0,5 koproasted peanut, unsalted
garnish
- 2 stk.scallion, chopped, for garnish
Udstyr
large skillet · wok · mixing bowls · whisk
Fremgangsmåde
Trin for trin
- 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 4 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Ca. 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.
Ca. 2 min.
Kokkens note: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Ca. 1 min.
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Kokkens note: Serve immediately with steamed rice.
Pr. portion
Næringsindhold
- Kalorier
- 496,1kcal
- Protein
- 39g
- Kulhydrat
- 13,7g
- Fedt
- 31,8g
- Kostfibre
- 2,9g
- Sukker
- 5,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.