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.
Оригинальный рецепт от Forkin
- Общее время
- 40 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 496 kcal
Информация об аллергенах: может содержать глютен, арахис, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 ст. л.soy sauce
- 1 ч. л.rice wine vinegar
- 1 ст. л.cornstarch
- 1 ч. л.sesame oil
sauce
- 2 ст. л.soy sauce
- 1 ч. л.dark soy sauce
- 2 ст. л.rice wine vinegar
- 2 ч. л.sugar
- 1 ч. л.cornstarch
- 2 ст. л.water
Ингредиенты
- 2 ст. л.peanut oil
- 8 шт.dried red chili, halved, seeds removed (optional, for less heat)
- 1 ч. л.sichuan peppercorn
- 2 зубчикgarlic, minced
- 1 ст. л.ginger, grated
- 0,5 шт.yellow onion, diced
- 0,5 шт.green bell pepper, diced
- 0,5 стаканroasted peanut, unsalted
garnish
- 2 шт.scallion, chopped, for garnish
Инвентарь
large skillet · wok · mixing bowls · whisk
Приготовление
Шаг за шагом
- 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.
Около 15 мин
Совет повара: 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.
Около 2 мин
Совет повара: 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.
Около 1 мин
Совет повара: 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.
Около 4 мин
Совет повара: 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.
Около 1 мин
Совет повара: 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.
Около 1 мин
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Около 3 мин
- 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.
Около 2 мин
Совет повара: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Около 1 мин
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Совет повара: Serve immediately with steamed rice.
На порцию
Пищевая ценность
- Калории
- 496,1kcal
- Белок
- 39g
- Углеводы
- 13,7g
- Жиры
- 31,8g
- Клетчатка
- 2,9g
- Сахара
- 5,1g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.