Kung Pao Chicken with Shiitake
2 servings
20 minutes
Kung Pao chicken with shiitake is a vibrant dish of Chinese cuisine that combines tender chicken fillet, spicy shiitake mushrooms, and aromatic vegetables in a rich sauce. The origins of this recipe trace back to Sichuan cuisine, famous for its spicy flavor and richness of ingredients. The classic Kung Pao sauce adds depth to the dish by blending sweetness, spiciness, and a hint of sourness. Shiitake mushrooms bring earthy, smoky notes that enhance the flavor. Cashews add a pleasant crunch while fresh vegetables maintain texture and juiciness. Serving it with rice allows the complex flavors to shine through, and the light stir-frying makes it both tender and appetizing. Kung Pao chicken is an ideal choice for lovers of Chinese cuisine who wish to enjoy a harmony of aromas and textures.
1
Before preparing Kung Pao chicken, soak shiitake mushrooms for 1 hour - they are usually sold dried and need to be rehydrated before use.
- Shiitake mushrooms: 10 g
2
We cut the chicken fillet into large cubes.
- Chicken breast fillet: 150 g
3
We start marinating the fillet: add a little of each sauce and mix thoroughly.
- Soy sauce: 20 ml
- Dark soy sauce: 15 ml
- Kung Pao sauce: 40 ml
4
Sprinkle the chicken with starch — take 2 tablespoons.
5
Fry the chicken in the deep fryer for a few minutes until the pieces turn golden.
- Chicken breast fillet: 150 g
6
Place the chicken pieces on a plate with napkins to let the oil drain. We start preparing the vegetables.
7
We chop the vegetables. We place green onions, triangular-cut bell peppers, carrots, shiitake mushrooms, leek, shallots, peas, and a little dry chili in the pan.
- Spring onion: 10 g
- Bell pepper: 2 pieces
- Carrot: 25 g
- Shiitake mushrooms: 10 g
- Leek: 20 g
- Shallot: 10 g
- Snap peas: 8 pieces
8
We mix the vegetables vigorously to keep them juicy and tasty. After 2 minutes, we add ginger, garlic, and 1.5 ladles of chicken broth — it helps the vegetables cook better. We fry them very quickly, remembering to stir constantly.
- Ginger: 2 g
- Garlic: 2 cloves
9
Add a teaspoon of each sauce to the vegetables and thoroughly mix all the contents of the pan. Add chicken and cashews to the vegetables, stirring intensively for about 2-3 minutes.
- Soy sauce: 20 ml
- Dark soy sauce: 15 ml
- Kung Pao sauce: 40 ml
- Chicken breast fillet: 150 g
- Cashews: 10 g
10
The chicken and vegetables are ready. For the side dish, boil the rice and serve it in a separate container. It can be garnished with herbs.
