Diced Chicken Kung – Pao

Summary

Ingredients

• 0.5 ½ chicken
• 5 cup oil
• 1 tablespoon peanuts, fried
• 1 teaspoon salt
• 1 egg white
• 1 tablespoon corn starch
• 1 tablespoon chilli pepper (s), dried, chopped up
• 1 teaspoon garlic, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon white wine
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1 tablespoon corn starch or corn starch paste
• 1 teaspoon oil (sesame oil)

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Instructions

1. Remove the bones from the chicken and cut the meat into 1 cm cubes. Briefly marinate with 1 teaspoon salt, 1 egg white and 1 tablespoon corn starch.
2. Heat the oil in a wok and fry the chicken cubes in it for a few minutes. Remove and drain. If you don`t fry the chicken cubes all at once, you need less oil. I take about half and fry the cubes in two batches.
3. Retain some oil in the wok, stir-fry 1 teaspoon of finely chopped garlic and 1 teaspoon of dried chili peppers for a few minutes, add the diced chicken and stir-fry. Stir frying means to stir briefly in the wok over a high heat (in this case about 2 to 3 minutes, I do it as I feel).
4. Now add 1 tablespoon soy sauce, 1 tablespoon white wine, 1 teaspoon sugar, 1 teaspoon vinegar, 1 tablespoon corn starch paste or, alternatively, 1 tablespoon corn starch and 1 teaspoon sesame oil, then add the fried peanuts and stir-fry for a few seconds.
5. Arrange and serve on plates.
6. Note: Diced Chicken Kung Pao is a very famous Szechuan dish. There`s a story behind the name. At the end of the Ching dynasty, the Szechuan province got a new governor. The chef should serve new dishes to greet him. Of these, the governor liked the chicken cubes the most. Since he had the position of kung pao, the dish was named after it.