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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 40 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 496 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, maapähkinät, seesami, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 rklsoy sauce
- 1 tlrice wine vinegar
- 1 rklcornstarch
- 1 tlsesame oil
sauce
- 2 rklsoy sauce
- 1 tldark soy sauce
- 2 rklrice wine vinegar
- 2 tlsugar
- 1 tlcornstarch
- 2 rklwater
Ainesosat
- 2 rklpeanut oil
- 8 kpldried red chili, halved, seeds removed (optional, for less heat)
- 1 tlsichuan peppercorn
- 2 kynsigarlic, minced
- 1 rklginger, grated
- 0,5 kplyellow onion, diced
- 0,5 kplgreen bell pepper, diced
- 0,5 kuppiroasted peanut, unsalted
garnish
- 2 kplscallion, chopped, for garnish
Välineet
large skillet · wok · mixing bowls · whisk
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 15 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 4 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Noin 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.
Noin 2 min
Kokin vinkki: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Noin 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Kokin vinkki: Serve immediately with steamed rice.
Annosta kohti
Ravintoarvot
- Kalorit
- 496,1kcal
- Proteiini
- 39g
- Hiilihydraatit
- 13,7g
- Rasva
- 31,8g
- Kuitu
- 2,9g
- Sokeri
- 5,1g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.