Kung Pao Chicken in the traditional style
Main course
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Cook Time
1 h
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This Kung Pao Chicken is a recipe I often make at home. I love the combination of sweet, salty and spicy flavors. The key is the quality of the ingredients and the marinating of the chicken. It is a perfect dish for a quick weeknight dinner or to surprise your guests. The preparation is simple with the Thermomix®, although it requires some time for marinating. Go ahead and try it, you will love it! You can adjust the amount of dried chili to control the level of spiciness. Serve with white rice for a complete meal.
Ingredients (16 ingredients)
-
2 piece Chicken breast
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20 ml Soy sauce better if it is low in salt
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20 ml Sherry wine or Chinese wine
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10 ml Sherry vinegar
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5 ml Modena vinegar
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10 g Cornstarch
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15 ml Honey
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6 piece Dried chili
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6 piece Black peppercorns or Sichuan peppercorns (if we find them)
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3 dientes Garlic
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5 g Fresh ginger
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6 piece Spring onion only the green stems cut
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100 g Peanuts preferably natural
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to taste Extra virgin olive oil
-
to taste Ground black pepper
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to taste Salt
Preparation (7 steps)
Marinate the chicken
Dry 2 chicken breasts with kitchen paper and cut into bite-sized pieces. In a bowl, mix half of 20 ml of soy sauce, 10 ml of Sherry vinegar, 5 ml of Modena vinegar, 10 g of cornstarch and 20 ml of Sherry wine or Chinese wine. Pour over the chicken, mix well, cover and marinate for at least 30 minutes.
Prepare the sauce
In the Thermomix bowl, mix the rest of 20 ml of soy sauce, 6 chopped dried chilies, 6 black peppercorns or Sichuan, 3 cloves of garlic, 5 g of fresh ginger, 6 chopped green spring onion stems, 15 ml of honey and the cornstarch dissolved in three tablespoons of water. Mix 5 Sec./Speed 4 and reserve.
Sauté the chilies and pepper
In a large frying pan or wok, heat a little extra virgin olive oil and fry the 6 chopped dried chilies with the 6 peppercorns. Remove and reserve.
Brown the chicken
In the same pan, brown the chicken well on all sides; remove and reserve.
Cook the garlic and ginger
In the same oil, cook the minced garlic and ginger, and add the sliced spring onion.
Add the peanuts and chicken
Incorporate 100 g of peanuts preferably natural, sauté for a few seconds and add the chicken.
Pour the sauce and cook
Pour the reserved sauce from the Thermomix, stir well and cook the mixture for about five minutes, adding some water or broth if it is too dry.
Finished cooking? Great! 🎉
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Created by
Lucia Reyes
1
Rezept
0
Kochbücher
Source
URL
External website
Allergens
- Soy
- Peanuts
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