Kung – Pao Chicken 1

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

500 g chicken breasts
4 tablespoon oil, peanut oil (or other neutral oil)
2 hot peppers, (pitted and chopped)
2 cloves garlic, (finely chopped)
2 teaspoons ginger, fresh (finely chopped)
1 tablespoon wine, Chinese rice wine
3 spring onions, (cut into rings)
50 g peanuts, (roasted)

For the marinade:

1 pinch (s) salt
2 teaspoon soy sauce, light
2 teaspoons wine, Chinese rice wine
1 teaspoon corn starch
1 egg white, (lightly beaten until frothy)

For the sauce:

1 tablespoon soy sauce, dark
1 tablespoon chilli sauce, sweet
2 teaspoons vinegar (rice vinegar)
2 teaspoons sugar
1 teaspoon corn starch
6 tablespoon chicken broth, clear

Instructions

Cut the chicken into 1 cm cubes.
For the marinade, mix the salt, soy sauce, rice wine, starch and egg white thoroughly into the chicken, always stirring in one direction. Let stand for 15-30 minutes.
Mix the ingredients for the sauce thoroughly.
Heat the wok strongly, pour in the oil and toss around. Briefly stir-fry the chillies, garlic and ginger until the aroma develops. Add the chicken, turn with the spatula for 1 minute and stir, then drizzle in the rice wine on the side. Sprinkle in the spring onions and stir-fry for another 30 seconds, the meat is now almost done.
Pour in the mixed sauce and stir until it thickens.
Finally fold in the peanuts, remove from the fire and serve hot immediately.
Also suitable for 4 people with other main dishes.

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