Kung Pao Chicken¶

Preparo: 15 min · Cozimento: 15 min · Porções: 4

Ingredientes¶

28 ounces (800g) boneless/skinless chicken breast (blanc de poulet, chicken breast), cortado em cubos de 2cm
1 tablespoon shaoxing wine (vin de Shaoxing, shaoxing wine) (ou dry sherry)
1 tablespoon light soy sauce (sauce soja claire, light soy sauce)
2 teaspoons baking soda (bicarbonate de soude, baking soda)
1 teaspoon cornstarch (fécule de maïs, cornstarch) / corn flour (farine de maïs, corn flour)

1/2 cup low-sodium chicken stock (bouillon de poulet, chicken stock) (ou caldo — pode usar água)
5 tablespoons light soy sauce (sauce soja claire, light soy sauce)
2 tablespoons Chinese black vinegar (vinaigre noir chinois, Chinese black vinegar) (ou balsamic vinegar)
2 tablespoon Chinese Shaoxing wine (vin de Shaoxing chinois, Chinese Shaoxing wine) (ou dry sherry)
2 teaspoon dark soy sauce (sauce soja foncée, dark soy sauce)
2 teaspoons hoisin sauce (sauce hoisin, hoisin sauce)
2 tablespoons sugar (sucre, sugar)
1 teaspoon cornstarch (fécule de maïs, cornstarch) / corn flour (farine de maïs, corn flour)

4 tablespoons cooking oil (huile de cuisson, cooking oil) (dividido)
1 1/2 tablespoons garlic (ail, garlic) (4-6 cloves)
1 tablespoon ginger (gingembre, ginger)
1/2 red bell pepper (poivron rouge, red bell pepper), seeded and diced
1/2 green bell pepper (poivron vert, green bell pepper), seeded and diced
8-10 dried chilies (piments séchés, dried chilies), cortados em pedaços de 1cm (ajuste a gosto)
1 tablespoon Sichuan peppercorns (poivre du Sichuan, Sichuan peppercorns), lightly toasted and ground
4 green onion (oignon vert, green onion) / scallion (ciboule, scallion) stems, cortados em pedaços de 2cm
1/2 cup roasted/unsalted peanuts (cacahuètes, peanuts)
2 teaspoons sesame oil (huile de sésame, sesame oil) (opcional)

Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
Whisk sauce ingredients together until sugar dissolves; set aside.
Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened (about 2 minutes).
Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
Serve immediately with steamed/cooked rice or fried rice!

Kung Pao Chicken