Chicken Kun-pao (Gong-bao)
A quick Chinese dish that is very fragrant, simple, but very tasty. The main thing is that all the ingredients must be cut, rubbed, stirred and stand on the table - there will be little time.
Ingredients
Servings 6- 6 chicken fillets (from 3 breasts)
- 1 large clove of garlic
- 1 small onion
- ¼ cup coarsely crushed shelled roasted peanuts
- 2 tsp sesame oil
- 2 tbsp. l. cornstarch
- 1 st. l. lemon juice
- 1-2 st. l. Sahara
- 1 small red or green sweet pepper
- 4 tbsp. l. soy sauce
- 3 art. l. frying oils
- hot red pepper - ¼ tsp
- ½ tsp mustard oil (if any)
Cooking
Step 1
Cut the breasts into long strips like beef stroganoff. Marinate 30 min. from 2 tbsp. l. soy sauce and mustard oil.
Step 2
At this time, rub the garlic, onion and pepper separately. In a small container in 1/3 cup of cold (!) Water, dilute the lemon juice, the remaining soy sauce, starch, hot pepper, sugar.
Step 3
Heat the oil over high heat in a wide low frying pan (so that the maximum amount of meat comes into contact with the bottom and fries faster), add sesame oil and strained meat (drain the marinade into the starch mixture) and fry for 4 minutes, then add the garlic - fry for another 3 minutes, then put the onion and pepper - for another 3-4 minutes.
Step 4
Shake the starch mixture and pour the starch mixture into the pan. Constantly stirring, simmer until thickened for 1-2 minutes, adding peanuts at the very end. Remove from heat and cover with a lid. Serve with white rice.