Kung Pao Chicken
Chongqing — Mother recipe · ar de en es fr it ja pt ru zh
Kung Pao Chicken is a spicy and crunchy dish that transports the palate to China, offering a mix of fiery red peppers, toasted peanuts, and crispy chicken.
📷 Jon Sullivan — Public domain (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 500g chicken cut into cubes
- 2 tablespoons vegetable oil
- 3 dried red chili peppers, sliced thinly
- 1/4 of a cucumber, sliced into rounds
- 1/4 of a cauliflower, separated into florets
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 3 cloves of garlic, crushed
- 2 tablespoons lemon or lime juice
- 50g toasted peanuts
- Black pepper
Method
- In a large skillet over medium-high heat, fry the chicken until it is crispy and fully cooked. Remove from the pan and set aside.
- In the same pan, add another teaspoon of vegetable oil, then add dried red chili peppers, cucumber slices, and cauliflower florets. Cook for 2-3 minutes until just tender.
- In a separate bowl, mix soy sauce, sugar, crushed garlic, and lemon or lime juice to create the sauce.
- Return the fried chicken back into the pan with the dried red chili peppers, cucumber slices, and cauliflower florets. Add the prepared sauce and stir until everything is well combined.
- Serve immediately on a hot plate, garnished with toasted peanuts on top.
The story
Kung Pao Chicken originates from the city of Chongqing in China. It was invented in the 19th century by Ding Baozhen, a local governor and passionate cook.
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