Kung Pao chicken and rice
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Let's travel to China and dive into a spicy delight with Kung Pao (Kung Pao or Gongbao) chicken.
Author:
Cooking Together
Kung Pao chicken and rice
Servings: 2
Cooking time: 30 min
Let's travel to China and dive into a spicy delight with Kung Pao (Kung Pao or Gongbao) chicken.
Ingredients
| chicken thigh flesh 0.5 kg |
| roasted peanuts or cashews 80 g |
| garlic 3 cloves |
| green onion 60 g |
| fresh chili pepper 1 pc |
| vegetable oil 25 ml |
| MARINADE: |
| sesame oil 15 ml |
| soy sauce 20 ml |
| sugar 2 tsp. |
| cornstarch 1 tbsp. |
| ground cloves pinch |
| cinnamon pinch |
| black pepper pinch |
| fennel pinch |
| fennel pinch |
| SOUCE: |
| tomato paste 20 g |
| soy sauce 50 ml |
| water or chicken broth 60 ml |
| rice or apple cider vinegar 30 ml |
| sugar 3 tsp. |
Instructions
Step 1
Cut the chicken into 2x2 cm pieces. Mix all the ingredients for the marinade and pour over the meat. Allow to stand for 10 minutes.
Step 2
Fry the chopped garlic and chili in the vegetable oil. Add the meat and fry on a high heat for 3 minutes.
Step 3
Add the nuts and chopped green onions. Fry for a few more minutes.
Step 4
Mix all ingredients for sauce, pour over chicken and cook for 8 minutes. Enjoy! Less
