Kung Pao Chicken
4 servings
60 minutes
Kung Pao chicken is a legendary dish of Chinese cuisine that originated in Sichuan province. It combines the tenderness of chicken fillet with a rich palette of flavors: a sweet-salty marinade, the spiciness of chili peppers, and light caramelization during frying. Marinating the chicken in soy sauce, sesame oil, and sugar makes it incredibly juicy, while frying in a hot pan gives it a golden crust. The spiciness comes from adding fresh and ground chili, while garlic and green onions enhance its aroma. Kung Pao is traditionally served with rice to balance the heat and always with chilled water. This dish is a true anthem of Sichuan gastronomy that can excite taste buds and provide unforgettable sensations.
1
Cut the chicken fillet into large pieces of 2 centimeters.
- Chicken breast fillet: 500 g
2
In a bowl, mix soy sauce, sesame oil, and sugar. In this case, the ingredients cannot be replaced because they hold all the delicacy of the dish. We also add chicken cubes.
- Soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Sugar: 1 tablespoon
- Chicken breast fillet: 500 g
3
Mix the chicken pieces well, cover with plastic wrap, and refrigerate for as long as possible — from one hour to 12.
4
Finely chop the garlic, hot chili, and cut the green onion (bunch, only the white part) into 3-centimeter strips.
- Garlic: 3 cloves
- Long red chili: 6 pieces
- Spring onion: 1 bunch
5
In a hot pan (I have a wok), heat a spoonful of olive oil. Add the marinated chicken. Don't rush, fry the pieces in batches to give them space in the pan.
- Olive oil: 1 tablespoon
- Chicken breast fillet: 500 g
6
Fry for 4 minutes, flipping. Once a good crust forms, remove the chicken to a plate and send the next batch.
7
In the same pan, sauté the garlic until fragrant (40 seconds).
- Garlic: 3 cloves
8
Add onion and chili and fry for another 2 minutes. Also add a teaspoon of hot ground pepper (preferably cayenne).
- Spring onion: 1 bunch
- Long red chili: 6 pieces
- Chili powder: 1 teaspoon
9
Add pieces of chicken and fry for another 4 minutes. Serve with a large glass of cold water.
- Chicken breast fillet: 500 g
