Kung Pao Chicken

kung pao chicken

Chinese dish Kung Pao Chicken

Kung Pao chicken is top world-famous Chinese court, is popular throughout the world. Kung Pao chicken is a very popular staple food of the North American style Chinese Sichuan-Restaurants, and many recommend it as a measure of the skills of a chef. The shell is in both traditional Sichuan and corrupt versions; the latter is so popular in the United States and Canada.

You can the court in most of the restaurants in China, and almost every Chinese restaurant outside, because that is cultural and popular dish, not only in China, but almost throughout the world.

Serves 3 to 4

Ingredients:

1 tablespoon Chinese rice wine or dry Sherry

1 teaspoon sugar

Other:

8 small dried red chili peppers

2 cloves of garlic

2 spring onions (spring onions, shallots)

4 tbsp oil to fry, or as needed

1 tsp Szechuan pepper, optional

1/2 cup peanuts or Cashew nuts

A few drops of sesame oil, optional

2 boneless chicken breast without skin, 7 to 8 ounces each

Marinade:

2 tsp soy sauce

2 tsp Chinese rice wine or dry Sherry

1 tsp sesame oil

1 1/2 tsp cornstarch

Sauce:

2 tbsp dark soy sauce

Preparation:

Cut the chicken into 1 cm cubes. Combine with the ingredients for the marinade, by the maize starch. Marinade the chicken for 25 minutes.

While the chicken marinating, prepare the sauce and vegetables: In a small bowl the dark soy sauce, rice wine and sugar. Set aside.

Cut the chili in the middle, so that you are in about the same size as the chicken cubes. Remove the seeds. Peel and finely chop garlic. Cut the onions on the diagonal in third.

Heat the wok on medium to high heat. 2 tablespoons of oil. When the oil is hot, add the chicken. Stir fry until it is white and 80 percent cooked. Remove from the wok.

2 tablespoons of oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).  Add the chili and the Szechuan-peppercorn in the application. Fry briefly until you dark red.

Add the sauce in the wok. Bring to the boil. Add the chicken in the frying pan. Stir in the peanuts and the spring onions. From the heat and stir in the sesame oil.  kung pao chicken is ready, Serve hot.