Tori-Yaki Chicken (modified with Kung Pao)
8 servings
90 minutes
Tori-Yaki chicken, modified with Kung Pao elements, is a vibrant blend of Japanese and Chinese cuisine. Inspired by traditional teriyaki sauce, this recipe gains a richer and spicier flavor from the addition of peanuts and spices characteristic of Kung Pao. The dish features an incredible balance of sweet, salty, and spicy flavors, creating a harmonious gastronomic delight. Tender pieces of chicken soaked in thick aromatic sauce are perfectly complemented by fresh vegetables and crunchy nuts. Serving it with rice makes it a complete and hearty dish suitable for both home dinners and festive tables. This dish not only delights the palate but also represents the fusion of Eastern culinary traditions.
1
Cut the chicken into small pieces (like for goulash). Fry it over high heat until the meat turns white.
- Chicken breast fillet: 1 kg
2
We pour out all the liquid or wipe it with napkins.
3
Pour the chicken with ready-made Tori-Yaki sauce (700 ml). See how to prepare it here http://eda.ru/recepty/sousy-marinady/-58073. Immediately add peanuts and leave on high heat, stirring constantly.
- Peanuts: 300 g
4
After 10-15 minutes, when the sauce has slightly evaporated, add the chopped pepper and carrot to the chicken. Simmer on high heat for another 10 minutes. Don't forget to stir frequently.
- Fresh red bell pepper: 4 pieces
- Carrot: 2 pieces
5
Add minced garlic, coriander, pepper, and paprika. Mix thoroughly and turn off.
- Garlic: 1 head
- Ground coriander: to taste
- Ground black pepper: to taste
- Ground paprika: to taste
6
You can sprinkle sesame seeds if desired. This chicken is best served with rice.
