Kung Pao Chicken - Sichuan dish that tastes lovely!
This wok dish is incredibly good!
Ingredients
Kung Pao Chicken
- 600 gram chicken thighs
- 4 cloves garlic
- 2 tbsp finely chopped ginger
- 1 pcs red pepper
- 6 pcs dried chili (arbol)
- 1 tbsp Sichuan pepper
- 2 dl roasted peanuts
- 2 tbsp sunflower oil for frying
- 2 tsp sesame oil (optional)
- 1 pcs sauce (see below)
- 1 pcs marinade (see below)
Marinade
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornflour
- 1 tsp pepper
Sauce
- 6 tbsp sugar
- 1 tbsp cornflour
- 5 tbsp soy sauce
- 2 tbsp black vinegar
- 1 tbsp hoisin sauce
- 1 tbsp apple cider vinegar
- 2,5 dl chicken broth / bouillon
This dish has become very popular in recent years and I understand why. It is a classic dish from the Sichuan area and has a delicious taste of salty, sweet, sour and strong. There are some ingredients in this recipe that are a little difficult to get, but if you go to an Asian market or an "immigrant shop" they have all this. The recipe also has a video that you can watch at the end of the recipe. Here I will show you how to make this delicious dish.
Step 1
Start by cutting chicken thighs into suitably large pieces. A suitably large piece should be easy to bring chopsticks. Pour over the ingredient of the marinade and give the chicken a good massage with it. Leave for 20 minutes. Now you can prepare the rest of the ingredients.
Step 2
Mix together all the ingredients for the sauce in a bowl and whisk well. Taste the sauce that it has a good balance between sweet, salty and sour. There is quite a lot of variation on different products with salt content, the acid from vinegar and the sweetness from for example hoisin.
Step 3
One of the most important ingredients in this dish is chili and pepper. Try to get dried chili and the dish will not be the same without Sichuan pepper. This pepper has a slightly lime-like taste and a tingling strength that you feel well on the lips and in the mouth. Crush Sichuan pepper in a mortar or use a knife and finely chop.
Step 4
Cut up the vegetables, garlic and ginger.
Step 5
When I make classic wok dishes, I have everything ready before I start cooking. Then I can have full focus on cooking and this goes fast.
Step 6
Start with a steaming hot pan and add the oil. Quickly fry spring onions and peppers before adding the marinated chicken. Keep the pan so hot that the chicken gets some frying marks. Bake for a few minutes and add the garlic and ginger. Make sure that the garlic does not burn. Pour in pepper and chili and stir well. Now pour over the sauce and peanuts. When the sauce boils, it thickens and becomes dark and beautiful!
Step 7
Let the dish cook for a few minutes until the chicken is done. This dish is both spicy, sweet, salty and sour. It is always important to find the perfect balance for you, so taste a little. Now the dish is ready for serving. Garnish with a little extra spring onion and finely chopped peanuts. I usually serve this dish with rice. Good luck.
