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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 40 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 496 kcal
Informacja o alergenach: może zawierać gluten, orzeszki ziemne, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 łyżkasoy sauce
- 1 łyżeczkarice wine vinegar
- 1 łyżkacornstarch
- 1 łyżeczkasesame oil
sauce
- 2 łyżkasoy sauce
- 1 łyżeczkadark soy sauce
- 2 łyżkarice wine vinegar
- 2 łyżeczkasugar
- 1 łyżeczkacornstarch
- 2 łyżkawater
Składniki
- 2 łyżkapeanut oil
- 8 szt.dried red chili, halved, seeds removed (optional, for less heat)
- 1 łyżeczkasichuan peppercorn
- 2 ząbekgarlic, minced
- 1 łyżkaginger, grated
- 0,5 szt.yellow onion, diced
- 0,5 szt.green bell pepper, diced
- 0,5 szklankaroasted peanut, unsalted
garnish
- 2 szt.scallion, chopped, for garnish
Sprzęt
large skillet · wok · mixing bowls · whisk
Sposób przygotowania
Krok po kroku
- 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.
Około 15 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 4 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Około 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.
Około 2 min
Wskazówka kucharza: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Około 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Wskazówka kucharza: Serve immediately with steamed rice.
Na porcję
Wartości odżywcze
- Kalorie
- 496,1kcal
- Białko
- 39g
- Węglowodany
- 13,7g
- Tłuszcz
- 31,8g
- Błonnik
- 2,9g
- Cukry
- 5,1g
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Przechowuj prawidłowo
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.