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.
Izvirni recept avtorja Forkin
- Skupni čas
- 40 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 496 kcal
Informacije o alergenih: lahko vsebuje gluten, arašidi, sezam in soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 žlicasoy sauce
- 1 žličkarice wine vinegar
- 1 žlicacornstarch
- 1 žličkasesame oil
sauce
- 2 žlicasoy sauce
- 1 žličkadark soy sauce
- 2 žlicarice wine vinegar
- 2 žličkasugar
- 1 žličkacornstarch
- 2 žlicawater
Sestavine
- 2 žlicapeanut oil
- 8 kosdried red chili, halved, seeds removed (optional, for less heat)
- 1 žličkasichuan peppercorn
- 2 strokgarlic, minced
- 1 žlicaginger, grated
- 0,5 kosyellow onion, diced
- 0,5 kosgreen bell pepper, diced
- 0,5 skodelicaroasted peanut, unsalted
garnish
- 2 kosscallion, chopped, for garnish
Oprema
large skillet · wok · mixing bowls · whisk
Postopek
Korak za korakom
- 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.
Približno 15 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: 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.
Približno 4 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: 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.
Približno 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Približno 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.
Približno 2 min
Kuharjeva opomba: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Približno 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Kuharjeva opomba: Serve immediately with steamed rice.
Na porcijo
Hranilne vrednosti
- Kalorije
- 496,1kcal
- Beljakovine
- 39g
- Ogljikovi hidrati
- 13,7g
- Maščobe
- 31,8g
- Vlaknine
- 2,9g
- Sladkorji
- 5,1g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.