Fried kung pao chicken
Miscellaneous / / January 01, 2021
Kung Pao is a Chinese dish with a rich and intense flavor. Chicken goes well with nuts, ginger and chili. Try it and see for yourself.
- Recipe author: Irina Sakharova
- After preparation, you will receive 0 servings
- Total recipe preparation time: 60 minutes
Ingredients
- Corn starch 1 tbsp. the spoon
- Soy sauce 2 tsp spoons
- Vegetable oil 3½ tbsp. spoons
- Chicken fillet 350 g
- Garlic 2 cloves
- Ginger 1 piece
- Dried chili peppers 6-8 pieces
- Roasted peanuts 3 tbsp spoons
- Green onions to taste
- Soy sauce 2½ tbsp spoons
- Sugar 1 tsp the spoon
- Black vinegar ¼ tsp spoons
- Water 2 tbsp. spoons
- Corn starch 1 tsp the spoon
Cooking method
For the marinade, combine the starch with soy sauce and half a tablespoon of oil.
Cut the chicken into small pieces. Pour in the marinade and refrigerate for 30 minutes.
Heat a tablespoon of oil in a skillet, fry the chicken for 15–20 minutes and place on a plate.
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For the sauce, combine the soy sauce with sugar, vinegar, water, and starch.
You can use rice or apple cider vinegar instead of black.
Cut the garlic and ginger into small pieces, chili into halves.
Heat 2 more tablespoons of oil in a skillet. For 30 seconds, fry the ginger with garlic, add the chili, and after another half a minute, add the chicken. Stir.
Add the peanuts to the chicken and gradually add the sauce. Stir constantly so that all pieces are covered.
Sprinkle chopped green onions over the dish and serve.
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