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.
O rețetă originală de Forkin
- Durată totală
- 40 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 496 kcal
Informații despre alergeni: poate conține gluten, arahide, susan, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 lingurăsoy sauce
- 1 lingurițărice wine vinegar
- 1 lingurăcornstarch
- 1 lingurițăsesame oil
sauce
- 2 lingurăsoy sauce
- 1 lingurițădark soy sauce
- 2 lingurărice wine vinegar
- 2 lingurițăsugar
- 1 lingurițăcornstarch
- 2 lingurăwater
Ingrediente
- 2 lingurăpeanut oil
- 8 buc.dried red chili, halved, seeds removed (optional, for less heat)
- 1 lingurițăsichuan peppercorn
- 2 cățelgarlic, minced
- 1 lingurăginger, grated
- 0,5 buc.yellow onion, diced
- 0,5 buc.green bell pepper, diced
- 0,5 canăroasted peanut, unsalted
garnish
- 2 buc.scallion, chopped, for garnish
Ustensile
large skillet · wok · mixing bowls · whisk
Mod de preparare
Pas cu pas
- 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 4 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Aproximativ 1 min.
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Nota bucătarului: Serve immediately with steamed rice.
Per porție
Valori nutriționale
- Calorii
- 496,1kcal
- Proteine
- 39g
- Carbohidrați
- 13,7g
- Grăsimi
- 31,8g
- Fibre
- 2,9g
- Zahăr
- 5,1g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.