Sichuan Kung Pao Chicken: A Spicy and Nutty Chinese Stir-Fry Delicacy
Kung Pao Chicken is a classic Sichuan dish that packs a punch of flavors with its spicy, sweet, and nutty taste. This dish features tender chicken pieces, crunchy peanuts, and a complex, flavorful sauce that’s sure to tantalize your taste buds.
Ingredients:
– 1 lb (450g) boneless, skinless chicken breasts, diced
– 2 tablespoons soy sauce
– 1 tablespoon rice wine or dry sherry
– 2 teaspoons cornstarch
– 3 tablespoons peanut oil or vegetable oil
– 8-10 dried red chilies
– 1 tablespoon Sichuan peppercorns
– 3 cloves garlic, minced
– 1 inch piece fresh ginger, minced
– 1/2 cup roasted peanuts
– 2 green onions, chopped
For the sauce:
– 2 tablespoons soy sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon hoisin sauce
– 2 teaspoons sugar
– 1/2 teaspoon sesame oil
Instructions:
1. Marinate the chicken:
In a bowl, combine the diced chicken, soy sauce, rice wine, and cornstarch. Mix well and let it marinate for about 20 minutes.
2. Prepare the sauce:
In a separate bowl, whisk together all the sauce ingredients until well combined. Set aside.
3. Stir-fry:
Heat a wok or large skillet over high heat. Add the peanut oil and swirl to coat. Add the dried red chilies and Sichuan peppercorns, stir-frying for a few seconds until fragrant. Be careful not to burn them.
4. Cook the chicken:
Add the marinated chicken to the wok and stir-fry until it is no longer pink and starts to turn golden brown, about 3-4 minutes.
5. Add aromatics:
Add the minced garlic and ginger to the wok, continuing to stir-fry for another minute until fragrant.
6. Add the peanuts:
Toss in the roasted peanuts and stir-fry for an additional 1-2 minutes.
7. Combine with sauce:
Pour the prepared sauce over the chicken and toss everything together until the chicken and peanuts are well coated and the sauce thickens slightly.
8. Garnish:
Sprinkle with chopped green onions and serve immediately.
Serve the Kung Pao Chicken over steamed rice for a complete meal. Enjoy the spicy, savory, and slightly sweet flavors that make this Sichuan classic a favorite around the world.
The source of the article is from the blog enp.gr