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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 40 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 496 kcal
Alerjen bilgisi: gluten, yer fıstığı, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 1 yemek kaşığısoy sauce
- 1 çay kaşığırice wine vinegar
- 1 yemek kaşığıcornstarch
- 1 çay kaşığısesame oil
sauce
- 2 yemek kaşığısoy sauce
- 1 çay kaşığıdark soy sauce
- 2 yemek kaşığırice wine vinegar
- 2 çay kaşığısugar
- 1 çay kaşığıcornstarch
- 2 yemek kaşığıwater
Malzemeler
- 2 yemek kaşığıpeanut oil
- 8 adetdried red chili, halved, seeds removed (optional, for less heat)
- 1 çay kaşığısichuan peppercorn
- 2 dişgarlic, minced
- 1 yemek kaşığıginger, grated
- 0,5 adetyellow onion, diced
- 0,5 adetgreen bell pepper, diced
- 0,5 su bardağıroasted peanut, unsalted
garnish
- 2 adetscallion, chopped, for garnish
Ekipman
large skillet · wok · mixing bowls · whisk
Hazırlanışı
Adım adım
- 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
Yaklaşık 3 dk.
- 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.
Yaklaşık 2 dk.
Aşçının notu: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
Yaklaşık 1 dk.
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Aşçının notu: Serve immediately with steamed rice.
Porsiyon başına
Besin değerleri
- Kalori
- 496,1kcal
- Protein
- 39g
- Karbonhidrat
- 13,7g
- Yağ
- 31,8g
- Lif
- 2,9g
- Şeker
- 5,1g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.