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 oppskrift av Forkin
- Total tid
- 40 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 496 kcal
Allergeninformasjon: kan inneholde gluten, peanøtter, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 sssoy sauce
- 1 tsrice wine vinegar
- 1 sscornstarch
- 1 tssesame oil
sauce
- 2 sssoy sauce
- 1 tsdark soy sauce
- 2 ssrice wine vinegar
- 2 tssugar
- 1 tscornstarch
- 2 sswater
Ingredienser
- 2 sspeanut oil
- 8 stk.dried red chili, halved, seeds removed (optional, for less heat)
- 1 tssichuan peppercorn
- 2 feddgarlic, minced
- 1 ssginger, grated
- 0,5 stk.yellow onion, diced
- 0,5 stk.green bell pepper, diced
- 0,5 kopproasted peanut, unsalted
garnish
- 2 stk.scallion, chopped, for garnish
Utstyr
large skillet · wok · mixing bowls · whisk
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 4 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Omtrent 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.
Omtrent 2 min
Kokkens tips: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Omtrent 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Kokkens tips: Serve immediately with steamed rice.
Per porsjon
Næringsinnhold
- Kalorier
- 496,1kcal
- Protein
- 39g
- Karbohydrater
- 13,7g
- Fett
- 31,8g
- Fiber
- 2,9g
- Sukker
- 5,1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.