Anzeige
Kung Pao Chicken (宫保鸡丁饭) – Spicy Peanut Chicken on Rice
More recipes: Chinese recipes · All Asian recipes
Kung Pao Chicken (宫保鸡丁饭) – Spicy Peanut Chicken on Rice
Laura Chen
4
15 minutes
20 minutes
500
Chinese
Main dish
Gong Bao Ji Ding is a Sichuan dish of diced chicken, peanuts and dried chilies. The sauce of soy sauce, Chinkiang vinegar and sugar tastes hot, tangy and lightly sweet. You eat the chicken over jasmine rice.
Ingredients
- 400 g chicken breast, diced
- 2 tbsp vegetable oil
- 8 dried chilies, seeded and halved
- 3 garlic cloves, finely chopped
- 1 tsp ginger, finely chopped
- 1 scallion, cut into rings
- 100 g unsalted peanuts
- 2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp cornstarch, dissolved in 1 tbsp water
- 300 g jasmine rice
Instructions
- Cook the rice according to the package instructions.
- Heat the oil in a wok or large pan over medium heat. Add the chilies and fry briefly until they darken.
- Add the diced chicken and fry until almost cooked through.
- Add the garlic, ginger and half of the scallion and stir-fry briefly.
- In a small bowl, stir together the soy sauce, vinegar, sesame oil, sugar and the cornstarch mixture and add it to the wok.
- Add the peanuts and mix everything well until the sauce thickens and the chicken is completely cooked.
- Sprinkle with the remaining scallion.
- Divide the cooked rice among plates and spoon the Kung Pao chicken over it.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · All Asian recipes