Kung Pao Chicken
20 minutes · 4 portions
Dîner
- Sans lactose
Temps : 2/5 · Complexité du matériel : 3/5
Les quantités des ingrédients sont recalculées uniquement après avoir cliqué sur « Actualiser les quantités ».
Ingrédients
- Saké — 40 g
- Sauce soja — 40 g
- Huile de sésame — 40 g
- Fécule de maïs — 40 g
- Eau — 40 ml
- Blanc de poulet — 500 g
- Piment en poudre — 20 g
- Vinaigre de riz — 2 g
- Cassonade — 20 g
- Oignons nouveaux — 60 g
- Ail — 6 pièces
- Châtaignes d’eau — 220 g
- Cacahuètes — 100 g
Préparation
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.