Fried Chicken with Chilli and Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast fillet (s)
- 30 g peanuts, fresh
- 3 tablespoon rice wine
- salt
- 4 teaspoons cornstarch, mixed with water
- 0.5 stick ½ leek
- 20 g iner
- 4 clove (s) garlic
- 10 g chilli pepper (s), dried, red
- 1 tablespoon sugar
- 1 tablespoon vinegar (black rice vinegar), Chinkiang vinegar
- 3 tablespoon soy sauce
- 100 ml vegetable oil
- 20 pepper grains (Sechuan pepper)
- possibly protein
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into fine cubes with a sharp knife. Mix 2 tablespoons of rice wine with salt and half of the mixed corn starch. Fold in the meat and set aside, covered.
- Clean the leek and cut into fine rings. Wash thoroughly in a sieve under running water and drain. Peel and slice the ginger and garlic. Cut the chilli peppers into 1.5 cm long pieces. Mix the sugar with the rice vinegar, soy sauce, 1 tablespoon rice wine, salt and the remaining corn starch.
- Heat the wok or a pan and then pour in the oil from the edge. When the oil is really hot, fry the peanuts in it until they are yolk yellow. Quickly remove the nuts from the oil and pour off the oil except for a thin film. Put the chilli peppers and peppercorns in the hot remaining oil and fry until it smells fragrant. Take it out again.
- Put the chicken in the wok and stir-fry until lightly browned. Add the leek, ginger and garlic to the meat and fry briefly. Stir the mixed sauce again and then pour it over the meat and bring to the boil. Finally fold in the peanuts.
- Instead of chicken breast, you can also use boneless and skinless chicken legs. The chicken is particularly tender if you turn it briefly in egg white after dicing.
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