Gongbao Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 handful peanuts, air-dried
- 3 chicken thighs
- 1 leek, only the white it
- 3 g iner, chopped
- 2 cloves garlic, chopped
- 3 g Szechuan pepper
- 5 chilli pepper (s), dried
- 8 tablespoon cooking wine, Chinese
- 1 egg white
- 2 tablespoon sugar
- 3 tablespoon cornstarch or flour
- 0.5 tablespoon ½ salt
- 1 tablespoon soy sauce, light
- 0.5 tablespoon ½ soy sauce, dark
- 2 tablespoon vinegar
- oil
Print Recipe
Pin Recipe Instructions
- Roast the peanuts in a pan until golden, then let them cool.
- Cut the meat of the chicken thighs into 1 - 2 cm cubes. Marinate the meat cubes in a mixture of cooking wine, egg white and 2 tablespoons of cornstarch. Let stand for about 15 minutes.
- In the meantime, cut the leek (only the white of it) into 2 cm pieces.
- Prepare the Kongbao sauce. Mix together 2 tablespoon vinegar, 2 tablespoon sugar, 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon salt and 1 tablespoon cornstarch.
- Cut the dried chili peppers into 2 cm pieces.
- Now heat the oil in a wok to approx. 100 ° C. Add Szechuan pepper and chili peppers and stir until they are completely dark (this only takes about 10 seconds). Add the chicken cubes and stir until they are light pink (this takes about 1 minute). Add the leek pieces, ginger and garlic, then add the Kongbao sauce. Let everything cook until the sauce is thick and has enveloped the meat. Finally add the peanuts and stir everything again.
- Rice goes well with it.
- Notes: Use only leeks as a vegetable.
- Use only chicken thighs as meat. Chicken breast dries out too quickly and doesn`t contain as much fat as a good flavor carrier.
- Kongbao Chicken is a well-known dish of the Szichuan cuisine, a subdivision of Chinese cuisine.
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