Chicken Kung Pao

Chicken Kung Pao

Chicken Kung Pao - Chinese spicy dish, which is a stir frying chicken with peanuts (sometimes cashews) and a large amount of hot pepper.
Chicken Kung Pao cooked very quickly and from very simple ingredients. Unlike the General Tso chicken, chicken here does not require deep-frying, and the oil is used at least, so this recipe is a snap to repeat any kitchen.
The dish is very democratic, because it does not require strict adherence to the recipe, such as a red pork Hunshao.
Because it is very common not only in China, but also in other countries, particularly in the USA, this serves many variations, even the sauce, which is produced as a result can be either liquid or viscous. But in any case, kung pao chicken - it's very tasty.
For Kung Pao chicken need:
• Fillet of chicken breast without the skin. 2 pcs.
• Dry hot pepper in the pod. Prescription 12 pieces Sichuan (very sharp). Reduced to 3 pieces of conventional dry chili, still it turns noticeably sharp.
• Garlic. 3 cloves.
• Ginger. Optional. Taste.
• Peanuts. Raw. Required. Number - to taste. Or cashew.
• Starch. 2½ tbsp. Best corn, since it does not have their own smell.
• Sugar. 2½ tablespoons without slides.
• Soy sauce. 3 tbsp. spoon.
• Chinese cooking wine. 1 tbsp. a spoon.
• Balsamic vinegar. 1 tbsp. a spoon. Better red. then white.
• Peanut butter. 2 tbsp. spoon. It is possible, but not desirable, to replace corn or other vegetable completely odorless.
• Sesame oil. ½ tsp.
• Chives. A few feathers.
• Water. 50-70 ml.
Cooking chicken Kung Pao
Chicken breasts cut into strips or small cubes.
In a deep dish spread 2 tablespoons of starch and add to it 2 tablespoons of soy sauce.
Stir in soy sauce starch. The consistency should resemble a thick liquid cream or yogurt. If the soy sauce is not enough, add a little bit, just a teaspoon, cold water.
Sliced chicken spread into prepared batter and stir. Batter should be quite a bit, so lightly oil the chicken, not to create on the surface of a thick crust.
Zyatyagivaem plate with chicken wrap and put on 30 minutes in the refrigerator.
Getting to the preparation of the remaining ingredients, the benefit of them quite a bit, but a lot of work and not potrebutsya.
Peanuts spread on a dry frying pan and lightly fry. If peanuts in the shells, after roasting, it is easy to get away.
Garlic cut into large slices.
Ginger, if you want to add it, because it is not an essential ingredient, pure and simple cut into slices.
Dry hot pepper broken into large pieces. Seeds better to throw as well and the dish turns out very sharp.
Green onions cut into pieces 2-3 cm in length.
In a cup, mix the sugar, remaining soy sauce ~ 1 tablespoon, or slightly more, depending on your taste, vinegar, Chinese cooking wine, a little water and sesame oil.
Stir until sugar is dissolved. Try, and the rights of future personal taste sauce, adding a little bit of his igredienty.
Dressing is removed, to the side.
While all cut and prepared, the chicken has marinated in the refrigerator.
Preheat a large frying pan 1 tablespoon of peanut (corn) oil to almost haze.
Small portions, so that the chicken pieces do not stick together, lay the strips of chicken in the pan.
Fry the chicken for about minutes - half on each side until golden brown confident zazharistoy.
In a wok or large frying pan into the second, as the oil spoon and a high heat fry the pieces of dried hot peppers until dark spots.
Once the dark spots began to appear on the peppers, add to it chopped garlic and ginger.
Quickly mix all and fry literally 30 seconds to garlic just started fry, but in no case do not burn started. Pepper is further darken during this roasting.
Pour in a wok or frying pan with pepper and garlic prepared mixture of soy sauce, vinegar, wine, sugar and water. The mixture immediately begins to boil, so that slightly reduce the heat and give the future a little sauce and boil enough of flavors.
All the fried chicken and peanuts send into the boiling sauce and stir.
Five minutes simmer the chicken in the sauce.
The remaining starch in the amount of ½ tablespoon of divorce in a couple of tablespoons of cold water.
Add the chicken to about half of the chopped green onions and diluted starch. Again, all stir, bring the sauce to the desired thickness, and turn off the fire.
Chicken Kung Pao ready.
Served with bland rice or noodles.
Dish very sharp turns, even if the amount of hot peppers was reduced relative to Sichuan recipe, but the taste is very bright.
This recipe is one of the easiest, often it can be added to the dish and vegetables - zucchini, carrots, peppers, broccoli, etc, and sometimes replace the chicken meat, shrimp or tofu.