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Name: Kung Pao Chicken
Total time: 30 min
Yield: Serves 4
Cuisine: Sichuan, China
Ingredients: 500 g boneless chicken thighs; 80 g roasted peanuts; 10 dried red chilies; 1 tsp Sichuan peppercorns; 3 cloves garlic; 15 g ginger; 3 scallions; 2 tbsp light soy sauce; 1 tbsp Chinkiang vinegar; 1 tbsp Shaoxing wine; 1 tsp sugar; 2 tsp cornstarch; 3 tbsp neutral oil

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Sichuan, China30 minServes 4già cucinato

Kung Pao Chicken

宫保鸡丁 · Gōngbǎo Jīdīng

Ingredienti13

boneless chicken thighs500 g
roasted peanuts80 g
dried red chilies10
Sichuan peppercorns1 tsp
garlic3 cloves
ginger15 g
scallions3
light soy sauce2 tbsp
Chinkiang vinegar1 tbsp
Shaoxing wine1 tbsp
sugar1 tsp
cornstarch2 tsp
neutral oil3 tbsp

carneverduraspezie e salsealtrocereali

Preparazione

Cut the chicken into 2 cm cubes and toss with 1 tsp cornstarch, 1 tsp soy sauce, and the Shaoxing wine.
Mix the remaining soy sauce, vinegar, sugar, and remaining cornstarch with 2 tbsp water for the sauce.
Slice the garlic and ginger; cut the scallions into 2 cm pieces; snap the dried chilies in half and shake out most of the seeds.
Heat the oil in a wok over high heat, add the Sichuan peppercorns and chilies, and stir until fragrant but not burnt.
Add the chicken and stir-fry until just cooked through, then add garlic, ginger, and scallions.
Pour in the sauce and toss until it glosses the chicken.
Stir in the peanuts, cook a few seconds more, and serve immediately with rice.