Empty My Fridge
Kung Pao Chicken (Gong Bao Ji Ding)
Ingredientes
- Chicken breast · boneless skinless2
- Dark soy sauce1 ½ cdtas.
- Vino de Shaoxing2 cdas.
- Baking soda2 cdtas.
- Cornstarch3 cdtas.
- White pepper½ cdtas.
- Soy sauce3 cdas.
- Vinegar2 cdas.
- Sugar2 cdas.
- Chicken stock½ tazas
- Vegetable oil2 cdas.
- Garlic · chopped4–6 dientes
- Ginger · chopped1 oz
- Dried chili10
- Peppercorn · toasted1 cda.
- Scallion4–6
- Cacahuete · roasted¼ tazas
- Sesame oil1 cdta.
Preparación
- Mix the chicken ingredients in a bowl and marinate for 10 minutes.
- Whisk the sauce ingredients until the sugar dissolves, then set aside.
- Heat a wok over high heat, add 1 Tbs oil and the chicken. Cook 2 to 3 minutes, until about three-quarters cooked with browned edges. Remove the chicken and set aside.
- Add the remaining 1 Tbs oil to the empty wok. Stir in the garlic, ginger, chilies and Sichuan peppercorns and stir-fry 30 seconds to 1 minute, until fragrant. Stir the sauce again, pour it in and bring to a boil, stirring constantly.
- Return the chicken to the wok and stir until coated and the sauce has thickened, about 1 to 2 minutes.
- Stir in the green onions and peanuts, cook together for 1 to 2 minutes, then remove from heat.
- Transfer to a serving plate and drizzle with sesame oil if using.
Resumido del vídeo de Seonkyoung Longest. Míralo para los detalles.
Más recetas con
AjoJengibreCebolletaPechuga de polloCacahuete
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.