Kung Pao Chicken with Rice
4 servings
25 minutes
Kung Pao chicken with rice is a refined dish of Chinese cuisine originating from Sichuan province. Its name is associated with the official Ding Baozhen, credited with creating this spicy recipe. The flavor of this dish is a perfect balance of sweetness, sourness, and spiciness, complemented by the tenderness of chicken fillet and the crunch of fried peanuts. The combination of ginger, garlic, and red pepper adds depth to the flavor profile, while soy sauce and rice vinegar enhance the aroma. The dish cooks quickly and serving it with hot rice makes it hearty and harmonious. Kung Pao chicken is great for both everyday dinners and impressive culinary experiences with hints of traditional Chinese gastronomy.
1
Mix chicken and corn starch in a small bowl. Heat oil in a large non-stick pan or wok over medium heat. Add the chicken.
- Chicken breast fillet: 250 g
- Cornstarch: 1 tablespoon
- Sesame oil: 2 teaspoons
2
Fry, stirring, for 5-7 minutes. Remove from heat.
3
Add onion, garlic, red pepper, and ginger to the pan. Fry, stirring, for 15 seconds. Remove from heat.
- Spring onion: 2 bunchs
- Garlic: 2 cloves
- Ground red pepper: to taste
- Ground ginger: 1 teaspoon
4
Mix vinegar, soy sauce, and sugar in a small bowl. Stir well. Add to the pan.
- Rice vinegar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 2 teaspoons
5
Put the chicken back in the pan. Mix well. Add the nuts.
- Chopped roasted peanuts: 0.2 glass
6
Cook, stirring occasionally. Serve with hot rice.
- Short-grain (round) rice: 4 glasss