Kung Pao Chicken
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Kung Pao Chicken is a classic Sichuan dish.
Ingredients
- Chicken fillet - 24.7 oz
- Soy Sauce - 2 spoons
- Rice Sweet Wine - 2 spoons
- Corn Starch - 1 tablespoon
- Peanut Butter - 2 fl oz
- Sichuan pepper - 2 spoons
- Scallions - 3 stalks
- Unsalted peanuts, shelled - 2.6 oz
- Garlic - 2 cloves
- Ginger - 0.4 oz
- Rice Vinegar for Sushi - 1 tablespoon
- Chili jam - 1 tablespoon
- Dried Chili Pepper - 12 pieces
- Leek - 2 pieces
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Cut the chicken breast into cubes, each about 1.5 centimeters on each side.
Step 2
Mix it with two teaspoons of soy sauce, the same amount of wine, and one teaspoon of cornstarch. Let it marinate for 30 minutes.
Step 3
Grind half of the Sichuan peppercorns in a mortar.
Step 4
Chop the green onions along with the white parts. Mix the chopped green part of the onion with ground Sichuan pepper.
Step 5
In a separate bowl, combine the remaining soy sauce, rice wine, and cornstarch. Add the black vinegar, chili paste, and sugar, and stir until the cornstarch is dissolved.
Step 6
Pour oil into a saucepan and heat it over high heat. Add the remaining whole Sichuan peppercorns and dried chilies, and sauté until a strong aroma develops, about 15 seconds. Strain the oil through a sieve.
Step 7
Place the wok over high heat and pour in a quarter of the oil. Add half of the marinated meat and fry without stirring for one minute, then continue for another couple of minutes, stirring actively. Transfer the cooked chicken to a clean container, wipe the wok with a paper towel, pour in another quarter of the oil, and fry the remaining chicken in the same way. Transfer to the same container.
Step 8
Wipe the wok again with a paper towel, pour in another quarter of the oil, and sauté the leeks cut into thick rings. They should caramelize nicely while remaining crispy, which will take about a minute.
Step 9
Add the dried chili peppers that have been fried in oil, peanuts, return the sautéed chicken, pour in the remaining oil, and push the contents of the wok to one side to add the minced garlic, the white part of the green onions, and ginger. Stir-fry them for 15 seconds, then mix them with the rest of the contents in the wok.
Step 10
Add the prepared sauce and stir until the chicken is evenly coated with the sauce. Sprinkle in the mixture of ground Sichuan pepper and green onions, and serve immediately.
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