Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe

• portioner: 2 servings
• aktiv tid: 5 minutes
• total tid: 15 minutes

Ingredienser

For the Chicken:

2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes

2 teaspoons (10ml) light soy sauce (see note)

2 teaspoons (about 5g) cornstarch

1 teaspoon (5ml) Shaoxing wine (see note)

Large pinch kosher salt

For the Sauce:

2 tablespoons (30ml) Chinkiang vinegar (see note)

1 tablespoon (15ml) honey

1 tablespoon (15ml) Shaoxing wine

2 teaspoons (10ml) light soy sauce

1/2 teaspoon (about 2g) cornstarch

Water or homemade or store-bought low-sodium chicken stock, as needed

For the Stir-Fry:

3 tablespoons (45ml) vegetable oil

6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded

1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)

4 medium cloves garlic, thinly sliced

1-inch knob ginger, peeled and cut into fine matchsticks or grated

6 scallions, white and pale green parts only, cut into 1/2-inch pieces

3/4 cup roasted peanuts (about 5 ounces; 150g)

Vejledning

For the Chicken: Combine chicken, soy sauce, cornstarch, wine, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.

For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.

To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.

Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.

Add sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

Ernæring

• Portionsstørrelse: Serves 2
• Kalorier: 1024 kcal
• Fedt i alt: 64 g
• Mættet fedt: 9 g
• Uumættet fedt: 0 g
• Kolesterol: 145 mg
• Natrium: 1302 mg
• Kulhydrater i alt: 41 g
• Kostfiber: 10 g
• Sukker i alt: 14 g
• Protein: 75 g