Gunbao chicken
Cooking time:
45 minutes
Active time:
30 minutes
Complexity:
Average
Need to marinate
Gongbao chicken (kung pao chicken) is a dish from Sichuan province in western China. For its preparation, pieces of chicken fillet are fried with nuts and red chili peppers. Like many other Sichuan dishes, gongbao chicken is pungent and bright.
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4
Recipe "Chicken Gongbao "
Ingredients for 3-4 servings
chicken thigh fillet
300g
soy sauce
80 ml
rice vinegar
20 ml
cornstarch
20 g
fresh garlic
2 cloves
fresh ginger
20 g
leek
1 stem
salt
to taste
fresh chilli
1 pc.
Asian Hot Chili Sauce
40 g
vegetable oil for frying
50 ml
Step 1/9
Cut the chicken fillets into thick strips.
Step 2/9
Combine half the soy sauce, rice vinegar, 20g hot chilli sauce and salt in a deep bowl.
Step 3/9
Put the chicken fillet in this marinade, mix thoroughly and leave for 20 minutes.
Step 4/9
Add the cornflour to the chicken fillet and stir to distribute evenly over all the pieces.
Step 5/9
In warmed vegetable oil, fry the chicken until golden brown and transfer to a separate plate.
Step 6/9
Finely chop the garlic, chilli and ginger.
Step 7/9
Fry the spices over a high heat for a couple of minutes.
Step 8/9
Cut the leek into 2-3mm-thick rounds and add to the spices in the pan. Fry everything together for another 2-3 minutes.
Step 9/9
Put the chicken back in the pan, add the remaining soy sauce and "Spicy chilli" and remove from the heat after a couple of minutes. Serve with white rice.
Ingredients for 3-4 servings
chicken thigh fillet
300g
soy sauce
80 ml
rice vinegar
20 ml
cornstarch
20 g
fresh garlic
2 cloves
fresh ginger
20 g
leek
1 stem
salt
to taste
fresh chilli
1 pc.
Asian Hot Chili Sauce
40 g
vegetable oil for frying
50 ml
Nutritional value per 100 g
Calories
191 kcal
Proteins
10 g
Fats
12 g
Carbohydrates
12 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
2 g
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