Kung Pao Chicken is a classic Sichuan dish. Ding Baozhen, a gardener and gourmet who lived during the Qing dynasty, is considered the inventor of the dish. According to this recipe, the chicken turns out to be very original and aromatic.
It is necessary
- For four servings:
- - 3 pcs. chicken fillet;
- - 1 carrot, a bunch of celery;
- - 3 tbsp. spoons of fish sauce;
- - 1 tbsp. a spoonful of sugar;
- - 1 teaspoon each chili sauce with garlic, soy sauce, wheat flour;
- - pistachios, sesame oil, salt, black pepper.
Instructions
Step 1
Rinse the chicken fillet, cut into pieces, sprinkle with flour - this is required so that later when preparing the sauce, it becomes thicker and darker. Salt to taste, add soy sauce. Stir, let the chicken lightly marinate for at least half an hour. During this time, you can prepare the nuts.
Step 2
Fry the pistachios. They can be replaced with peanuts. Remove the pistachios from the pan, put the chicken fillet there, fry it on both sides, put it on a plate.
Step 3
Peel the carrots, chop finely or grate, fry, add chopped celery leaves. Fry over high heat.
Step 4
Return the chicken to the skillet and mix. Add pistachios and fish sauce. Pour in sesame oil, garlic chili sauce and add some sugar. Leave it on the stove for a couple more minutes. Stir, serve the Kung Pao chicken hot.
