Kung Pao Chicken
by Tavolino
Dieses Gericht ist ein beliebtes chinesisches Take-out-Rezept mit mariniertem Hähnchen, einer süß-sauer-salzigen Kung Pao Sauce und dem charakteristischen Kribbeln des Szechuanpfeffers. Es ist schnell zubereitet und voller intensiver Aromen.
Ingredients
- chicken thigh 500g
- cornflour / cornstarch 2 tsp
- light soy sauce 1 tbsp
- dark soy sauce 1.5 tbsp
- Chinese black vinegar 2 tbsp
- Chinese cooking wine 1 tbsp
- sugar 3 tbsp
- sesame oil 0.5 tsp
- water 0.33 cup
- peanut oil 2 tbsp
- garlic cloves 2 minced
- ginger 1 tsp finely chopped
- dried chillies 6-10 cut into 2cm/ 3/4″ pieces, most seeds discarded
- green onions 3 cut into 2cm/ 3/4″ pieces, white parts separated from green
- ground sichuan peppercorns 1.5 tsp
Preparation
- 1
Cut 500g chicken thigh into bite-sized pieces.
- 2
In a bowl, mix the chicken with 2 tsp cornflour, 1 tbsp light soy sauce, and 1 tbsp Chinese cooking wine.
- 3
Let the chicken marinate for 20 minutes.
- 4
Combine 1.5 tbsp dark soy sauce, 2 tbsp Chinese black vinegar, 1 tbsp sugar, 0.5 tsp sesame oil, and 0.33 cup water in a small bowl for the sauce.
- 5
Prepare the aromatics: mince 2 garlic cloves, finely chop 1 tsp ginger, cut 6-10 dried chillies into 2cm pieces, and cut 3 green onions into 2cm pieces, separating white and green parts.
- 6
Heat 2 tbsp peanut oil in a wok or large frying pan over high heat.
- 7
Add the marinated chicken and stir-fry for 3-4 minutes until cooked through.
- 8
Remove the chicken from the wok and set aside.
- 9
Add a little more oil to the wok if needed. Add the dried chillies and 1.5 tsp ground Sichuan peppercorns, stirring for 30 seconds until fragrant.
- 10
Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute.
- 11
Pour in the prepared sauce mixture and bring to a simmer.
- 12
Return the chicken to the wok and toss to coat with the sauce.
- 13
Stir in the green parts of the green onions and serve immediately.