Kung Pao Chicken
4 servings
25 minutes
Kung Pao chicken is a vibrant dish of Chinese cuisine that embodies the richness of Asian flavors and aromas. Its roots trace back to Sichuan province, where it originated as a spicy and savory treat. Juicy chicken soaked in soy and fish sauces acquires a rich taste, while pistachios add a pleasant nutty note. The light sweetness of sugar harmonizes with the spicy garlic chili sauce, creating a complex and multifaceted flavor palette. Stir-fried vegetables—carrots and celery—provide freshness and textural contrast. This dish delights gourmets with its rich aromas and is perfect for both cozy family dinners and festive gatherings.
1
We cut the chicken fillet into pieces and sprinkle with flour, which will make the sauce darker and thicker later. We add salt. We add soy sauce. We stir and let the chicken marinate slightly.
- Chicken fillet: 3 pieces
- Wheat flour: 1 teaspoon
- Salt: to taste
- Soy sauce: 1 teaspoon
2
Now let's roast the nuts. It can be peanuts or, in our case, pistachios. When the nuts are ready, we will take them off the pan and add the chicken. Once the chicken is roasted, we will place it on a plate.
- Pistachios: 0.5 tablespoon
- Chicken fillet: 3 pieces
3
We will fry finely chopped carrots. Then we will add chopped celery leaves. We will fry everything on high heat.
- Carrot: 1 piece
- Celery: 1 bunch
4
Then we return the chicken to the pan and mix everything. We do the same with the pistachios. We add fish sauce, a bit of sugar, sesame oil, and garlic chili sauce. We leave it on the stove for a few more minutes.
- Chicken fillet: 3 pieces
- Pistachios: 0.5 tablespoon
- Fish sauce: 3 tablespoons
- Sugar: 1 tablespoon
- Sesame oil: 0.5 teaspoon
- Chili sauce with garlic: 1 teaspoon