Kung Pao Chicken

Main Dishes | Chinese cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Kung Pao Chicken

Ingredients

Skin-On Chicken Breasts - 3 pieces
Pistachios - 0.5 tablespoons
Fish Oil - 3 tablespoons
Carrot - 1 piece
Sesame Oil - 0.5 teaspoons
Wheat Flour - 1 teaspoon
Soy Sauce - 1 teaspoon
Sugar - 1 tablespoon
Celery salt - 1 bunch
Sweet Chili Sauce - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the chicken breast into pieces and sprinkle with flour, which will make the sauce darker and thicker later. Add salt. Add soy sauce. Stir and let the chicken marinate slightly.

Step 2

Now, roast the nuts. This can be peanuts or, in our case, pistachios. Once the nuts are ready, remove them from the pan and add the chicken. Once the chicken is browned, transfer it to a plate.

Step 3

Sauté the finely chopped carrot. Then add the chopped celery leaves. Stir-fry everything over high heat.

Step 4

Then return the chicken to the pan and mix everything together. Do the same with the pistachios. Add fish sauce, a bit of sugar, sesame oil, and chili garlic sauce. Leave on the stove for a few more minutes.