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Kung Pao Chicken
A classic Sichuan stir-fry with chicken, peanuts and dried chillies in a savoury-sweet sauce.
Sestavine
- 500g chicken breast, diced
- 6-8 dried red chillies
- 80g roasted peanuts
- 3 spring onions, chopped
- 3 garlic cloves, 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp sugar
- 1 tsp cornflour
- 2 tbsp oil
Priprava
Marinate the chicken with a little soy sauce and cornflour for 10 minutes.
Mix the remaining soy sauce, black vinegar and sugar to make the sauce.
Stir-fry the chicken in hot oil until just cooked, then remove and set aside.
Fry the dried chillies, garlic and ginger briefly until fragrant, being careful not to burn them.
Return the chicken to the wok, add the sauce and peanuts, and toss to coat everything evenly.
Stir through the spring onions and serve immediately with steamed rice.
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