Kung Pao Chicken

Préparation

1. 1

   Marinate the chicken

   Cut the chicken into 2 cm cubes. Mix with soy sauce, Shaoxing wine and starch. Marinate for 15 minutes.

   5 min

2. 2

   Prepare the sauce

   In a bowl, mix light soy sauce, rice vinegar, sugar, sesame oil and starch dissolved in a little water.

   3 min

3. 3

   Stir-fry the chicken

   Heat the wok over high heat with oil. Stir-fry the chicken until golden and cooked through (4-5 minutes). Remove and set aside.

   Attention, elles brûlent vite !

   4 min

4. 4

   Flavor the oil

   In the same wok, add the dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until the chilies darken slightly and the peppercorns release their aroma.

   Be careful not to burn the chilies - they become bitter.

   3 min

5. 5

   Finish the dish

   Add garlic and ginger, stir-fry 10 seconds. Return the chicken, add the peanuts and pour in the sauce. Toss until the sauce coats everything.

   4 min

6. 6

   Serve

   Garnish with green onions and serve immediately with white rice.

   Ne les faites pas brûler, ils deviendraient amers.

   1 min

7. 7

   Add the aromatics

   Ajoutez l'ail, le gingembre et le blanc des oignons verts. Faites sauter 30 secondes.

   1 min

8. 8

   Assemble

   Remettez le poulet. Remuez la sauce et versez-la d'un coup. Augmentez le feu et faites sauter vigoureusement 1 minute. La sauce doit napper le poulet et devenir brillante.

   1 min

9. 9

   Finir

   Ajoutez les cacahuètes grillées et le vert des oignons. Mélangez rapidement et servez immédiatement.

   1 min