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.
Een origineel recept van Forkin
- Totale tijd
- 40 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 496 kcal
Allergeneninformatie: kan gluten, pinda's, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 elsoy sauce
- 1 tlrice wine vinegar
- 1 elcornstarch
- 1 tlsesame oil
sauce
- 2 elsoy sauce
- 1 tldark soy sauce
- 2 elrice wine vinegar
- 2 tlsugar
- 1 tlcornstarch
- 2 elwater
Ingrediënten
- 2 elpeanut oil
- 8 stdried red chili, halved, seeds removed (optional, for less heat)
- 1 tlsichuan peppercorn
- 2 teentjegarlic, minced
- 1 elginger, grated
- 0,5 styellow onion, diced
- 0,5 stgreen bell pepper, diced
- 0,5 kopjeroasted peanut, unsalted
garnish
- 2 stscallion, chopped, for garnish
Keukengerei
large skillet · wok · mixing bowls · whisk
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Ongeveer 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Tip van de kok: Serve immediately with steamed rice.
Per portie
Voedingswaarden
- Calorieën
- 496,1kcal
- Eiwit
- 39g
- Koolhydraten
- 13,7g
- Vet
- 31,8g
- Vezels
- 2,9g
- Suiker
- 5,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.