🍽️
Meat

Kung Pao Chicken

The classic Sichuan stir-fry: crispy chicken with peanuts, dried chilies, and the unmistakable flavor of Chinese black vinegar.

⏱️ 30 minutes
|
👥 4 servings
|
🧂 10 ingredients

🧂 Ingredients

  • ✓
    Pechuga de pollo
    500g
  • ✓
    Cacahuetes
    100g
  • ✓
    Chiles secos
    10 unidades
  • ✓
    Salsa de soja
    3 cucharadas
  • ✓
    Vinagre negro chino
    2 cucharadas
  • ✓
    Vino de arroz
    2 cucharadas
  • ✓
    Maicena
    2 cucharadas
  • ✓
    Jengibre
    30g
  • ✓
    Ajo
    4 dientes
  • ✓
    Cebolleta
    4 unidades

📋 Instructions

  1. 1

    Cut chicken into 2 cm cubes.

  2. 2

    Marinate with soy sauce, wine, and cornstarch 20 minutes.

  3. 3

    Fry peanuts until golden and set aside.

  4. 4

    Fry chicken in very hot oil.

  5. 5

    Stir-fry ginger and garlic in the wok.

  6. 6

    Add whole dried chilies.

  7. 7

    Add chicken and sauce mixture.

  8. 8

    Add black vinegar, sugar, and broth.

  9. 9

    Thicken with dissolved cornstarch.

  10. 10

    Finish with peanuts and scallions.

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