Main Course
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Kung Pao Chicken (Gōngbǎo Jīdīng)
by @NomNomSpicy chicken with peanuts, vegetables and chili in a savory sauce — Sichuan classic.
Source / link: Chinesische Küche (Sichuan)
Ingredients
Amounts adjust automatically.
| 500 g | Chicken breast |
| 80 g | Peanuts (optional, can be omitted) |
| 8 Stück | Dried chili peppers |
| 1 Stück | Bell pepper |
| 4 Stück | Spring onions |
| 3 EL | Soy sauce (or tamari) |
| 1 EL | Vinegar (rice vinegar) |
| 1 EL | Sugar |
| 1 EL | Cornstarch |
| 3 Stück | Garlic cloves |
| 1 Stück (2 cm) | Ginger |
| 3 EL | Oil |
Preparation
Step by step through the recipe
- 1 Cut 500 g chicken breast into cubes, marinate with 1 EL soy sauce and 1 EL cornstarch.
- 2 Stir the remaining soy sauce, 1 EL vinegar and 1 EL sugar into the sauce.
- 3 Heat 3 EL oil in the wok. Briefly fry 8 Stück dried chili peppers (do not burn), remove.
- 4 Sear the marinated chicken over high heat until golden brown and cooked through.
- 5 Add 3 EL garlic cloves, 1 Stück ginger (2 cm), 1 bell pepper and 4 Stück scallions and briefly fry with it.
- 6 Return the chilis, pour in the sauce and toss everything for 1–2 minutes.
- 7 Stir in 80 g peanuts (optional) at the end and serve immediately.
Notes & tips
Omit nuts.
Nutrition
estimated per serving- Calories
- 548 kcal
- Protein
- 49 g
- Fat
- 26 g
- Carbs
- 32 g
– = ingredient not in nutrition database (estimate incomplete)
