Pollo Kung Pao
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Pollo Kung Pao
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Debone the chicken thighs and cut them into small, bite-sized pieces.
- 2Place the chicken in a tray and season with salt, Jerez wine, ground white pepper, cornstarch, and a splash of sunflower oil. Mix well.
- 3Let the chicken marinate.
- 4Prepare the sauce by mixing soy sauce, vinegar, Jerez wine, a pinch of sugar, cornstarch, and water in a bowl.
- 5Chop the garlic sprouts and peel the peanuts.
- 6Heat a pan over high heat with abundant oil and sear the chicken until golden but not overcooked.
- 7Remove the chicken from the pan and lower the heat.
- 8Add the garlic sprouts and ginger to the pan and sauté briefly.
- 9Add the dried chilis and then return the chicken to the pan.
- 10Pour in the sauce and stir, scraping the bottom of the pan to incorporate the flavorful bits.
- 11Stir in the peanuts and finish the dish.
Ingredients
- 4 whole chicken thigh
- 1 splash Jerez wine
- 1 tsp cornstarch
- 1 pinch salt
- 1 pinch white pepper
- 1 splash sunflower oil
- 45 ml soy sauce
- 20 ml vinegar
- 15 ml Jerez wine
- 1 pinch sugar
- 1 tsp cornstarch
- 75 ml water
- 1 handful roasted peanut
- 1 handful garlic sprout
- 10 g ginger, peeled and finely minced
- 2 whole dried chili
Equipment
knifecutting boardbowlscaleskillet
