Kung – Pao Chicken 2

Summary

Ingredients

• 2 cup peanut oil or other neutral oil
• 0.5 ½ cup peanuts (raw)
• 350 g chicken, skinless from the le
• 2 teaspoon soy sauce, light
• 2 teaspoons rice wine (Shaoxing) or dry sherry
• 1 teaspoon corn starch
• 1 pinch (s) salt
• 1 pinch (s) white pepper
• 2 teaspoons sesame oil
• 1 teaspoon Szechuan pepper
• 1 handful chilli pepper (s), dried
• 0.5 ½ bulb garlic, Chinese (or 3 cloves normal)
• 3 cm ginger root (peeled)
• 1 bunch spring onion (s)
• 1 tablespoon rice wine (Shaoxing) or dry sherry
• 6 tablespoon chicken broth (low-salt, better completely without salt)
• 1 tablespoon soy sauce, dark
• 2 teaspoons vinegar, dark Chinese (Chinkiang)
• 2 teaspoons sugar
• 1 tablespoon chili sauce, hot Chinese (alternatively: Siracha from Thailand)
• 1 ½ tablespoon corn starch

Print Recipe Pin Recipe

Instructions

1. Dice the meat (1 cm edge length) and mix with the light soy sauce, rice wine, salt, pepper and starch and let stand for 30 minutes.
2. Peel the ginger and garlic and cut into thin slices. Cut the spring onions diagonally into pieces, separate the white and green parts.
3. Mix the chicken broth, dark soy sauce, vinegar, sugar, chilli sauce and starch together. This will be the sauce.
4. If necessary, remove the red skin from the peanut kernels. Let the wok get scorching hot and pour in the oil. Hold a bamboo chopstick in and, when bubbles appear, add the peanuts and fry them briefly until golden. Drain on kitchen paper.
5. Drain the oil except for two tablespoons. When it smokes, add the meat and stir it well. Depending on the heat of the wok, add 1 tablespoon rice wine after a minute (the meat should be almost done) and stir again briefly. Place the meat from the wok in a colander to drain.
6. Briefly wipe the wok with kitchen paper, reheat. When it is hot again, add 1-2 tablespoons of oil. Add Szechuan pepper berries and chili peppers (the more the better) and keep stirring until the chilies brown slightly. Add the garlic and ginger and keep stirring. After a minute add the white spring onion pieces and the meat. Pour in the sauce (stir again beforehand). When it thickens, stir in the peanuts.
7. Place on a platter and garnish with green spring onion pieces. Finally, pour some ground (or, better, ground) Szechuan pepper over it.
8. Of course, you can also use chicken breast instead of leg of chicken. In China, however, the taste and texture of leg meat are largely preferred.
9. The amount of chillies seems BRUTAL at first glance. You have to know that the chillies (as well as the Szechuan pepper) are primarily used to flavor the frying oil and to transfer the heat to the meat through friction when stirring the pan. With this cooking technique, which is often used in Szechuan, the chillies are NOT eaten. You eat around with the chopsticks. The Chinese call the combination of sharpness and the tingling, slightly numbing effect of the Szechuan pepper ma la.
10. The combination of chillies, vinegar, sugar and salty soy sauce is also common in the Szechuan region. People like to combine all taste nuances in one dish - and all sources of spiciness. Here: normal pepper, Szechuan pepper, chillies. Chili sauce - this variety of spicy ingredients in one dish is only available in Szechuan.
11. Authentic Kung Pao is spicy, no question about it. But not overly spicy either. If you can handle a Thai curry or like Indian food, you won`t have any problems here.

Also Like

Kung Pao Chicken

The perfect kung pao chicken recipe with a picture and simple step-by-step instructions. More...

Diced Chicken Kung – Pao

The perfect diced chicken kung – pao recipe with a picture and simple step-by-step instructions. More...

Kung – Pao Chicken 1

The perfect kung – pao chicken 1 recipe with a picture and simple step-by-step instructions. More...

Kung-pao Broiler

The perfect kung-pao broiler recipe with a picture and simple step-by-step instructions. More...

Beef Gum Pao

The perfect beef gum pao recipe with a picture and simple step-by-step instructions. More...

Pao De Milho

The perfect pao de milho recipe with a picture and simple step-by-step instructions. More...

Pad Kra Pao Gai

The perfect pad kra pao gai recipe with a picture and simple step-by-step instructions. More...

Chicken Chicken Pie with Custard

Think custard can only be used in desserts? Nothing like this! Today – an incredibly delicious pie: potatoes, chicken meat and cream! An interesting recipe that you want to repeat more often! Ingredients For the dough: Wheat flour – 350 g Sour cream – 2 t...

Chicken Nuggets or Chicken Crossies

The perfect chicken nuggets or chicken crossies recipe with a picture and simple step-by-step instructions. More...

Chicken Soup with Chicken Legs

The perfect chicken soup with chicken legs recipe with a picture and simple step-by-step instructions. More...

Chicken Tabaka (Chicken Dish)

Of course, there are many ways to prepare chicken, although the principle is the same – it is fried under load. I offer you my version of cooking this fragrant, delicious chicken. Cook: 40 mins Servings: 4 Ingredients Chicken – 1 pc. (up to 0.9-1 kg) Vege...

Alis Tandori Chicken (Chicken)

The perfect alis tandori chicken (chicken) recipe with a picture and simple step-by-step instructions. More...

Chicken Makhani – Indian Butter Chicken

The perfect chicken makhani – indian butter chicken recipe with a picture and simple step-by-step instructions. More...

Chicken Noodle Pot and Chicken Fricassee

The perfect chicken noodle pot and chicken fricassee recipe with a picture and simple step-by-step instructions. More...

Garlic Chicken Drumsticks or Chicken Drumsticks

The perfect garlic chicken drumsticks or chicken drumsticks recipe with a picture and simple step-by-step instructions. More...

Lemon Chicken – Crispy Lemon Chicken

The perfect lemon chicken – crispy lemon chicken recipe with a picture and simple step-by-step instructions. More...

Marinade for Chicken Wings or Chicken Pieces

The perfect marinade for chicken wings or chicken pieces recipe with a picture and simple step-by-step instructions. More...

Chicken Arrabiata

The perfect chicken arrabiata recipe with a picture and simple step-by-step instructions. More...

Chicken Bags

The perfect chicken bags recipe with a picture and simple step-by-step instructions. More...

Chicken Beshbarmak

A very tasty dish that will decorate any table! Today we are preparing chicken beshbarmak! There is an assumption that beshbarmak was the progenitor of many famous dishes – dumplings, manti … Delicious and very possible! Ingredients Chicken (whole carcass...