The Darling Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a timeless classic of Sichuan cuisine. 🍗🌶️

Tender chicken is stir-fried quickly over high heat, keeping it exceptionally juicy. Combined with crunchy peanuts and fresh vegetables, it creates a balanced interplay of spice, acidity, and a subtle sweetness. The aromatic sauce made from soy sauce, vinegar, and dried chili peppers gives the dish its distinctive, intense character. Served with a bowl of steaming rice, Gong Bao Ji Ding impresses with its full texture and harmonious seasoning, and is particularly popular with those who appreciate bold, piquant flavors.

20

min

8

Ingredients

🌶️

Level of spiciness

👨‍🍳

Difficulty level

Wen-Hao

Chief Eating Officer @ MAOMAO

In dieser Rezept-Collection findest du alle Produkte, die mit Kungpao Huhn verknüpft sind. Sie ist dafür gedacht, die passenden Zutaten und Artikel für das Gericht schnell gesammelt an einem Ort zu zeigen.

Wenn jemand auf diese Collection klickt, landet er direkt bei den Produkten, die zu Kungpao Huhn passen. Ideal, um Zutaten bequem zusammen zu bestellen und das Rezept zuhause einfacher nachzukochen.

ROYAL THAI Jasminreis 1kg Royal Thai Rice

€4,29/kg

ROYAL THAI jasmine rice 1kg

SCHRITT FÜR SCHRITT

Rezept für Kung Pao Chicken

Ingredients

For 1-2 servings

200-250 g chicken breast or chicken thighs
1 sachet Lee Kum Kee Gong Bao Chicken Sauce
Dried chili peppers (4-6 pieces, broken into pieces)
2 cloves garlic, sliced
a little vegetable oil
1-2 tbsp water
(Optional) roasted peanuts
(Optional) cucumber or green bell pepper

Optional for marinating (for more tender meat):

1 tsp rice wine or cooking wine
1 tsp cornstarch

Step by step

STEP 1
Wash Jasmine rice according to package instructions and cook with 1.5 times the amount of water. Keep warm.

STEP 2
Cut chicken into cubes of approx. 1.5–2 cm.

STEP 3
Optionally, mix rice wine and cornstarch with the chicken and let it sit for 5-10 minutes.

STEP 4
Heat a pan, add some oil. Briefly sauté garlic and dried chili peppers over medium heat until fragrant (do not burn).

STEP 5
Turn heat to medium-high. Add chicken cubes and stir-fry until they change color and are almost cooked through.

STEP 6
Add the entire sachet of Gong Bao sauce to the pan and add 1-2 tbsp of water. Mix everything well for 20-30 seconds until the meat is evenly coated with sauce.

STEP 7
Add peanuts (optional) and cucumber or bell pepper and toss over high heat for approx. 30 seconds. Remove from heat and serve.