Empty My Fridge
Kung Pao Chicken (Gong Bao Ji Ding)
Ingredientes
- Chicken breast · boneless skinless2
- Dark soy sauce1 ½ colher de chá
- Vinho de Shaoxing2 colheres de sopa
- Baking soda2 colheres de chá
- Cornstarch3 colheres de chá
- White pepper½ colher de chá
- Molho shoyu3 colheres de sopa
- Vinegar2 colheres de sopa
- Sugar2 colheres de sopa
- Chicken stock½ xícara
- Vegetable oil2 colheres de sopa
- Garlic · chopped4–6 dentes
- Ginger · chopped1 oz
- Dried chili10
- Peppercorn · toasted1 colher de sopa
- Scallion4–6
- Peanut · roasted¼ xícara
- Sesame oil1 colher de chá
Modo de preparo
- 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.
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