Chicken gunbao (kung pao) — for the strongest

Chicken gunbao (kung pao) — for the strongest


  • Chicken fillet — 2 pcs.
  • Soy sauce — 1 tbsp. l
  • Sesame oil — 1 tbsp. l
  • Sugar — 1 tbsp. l
  • Chile — 6 pcs.
  • Green onions — 1 bunch
  • Chile ground — 1 tsp.
  • Garlic — 3 cloves

Prepare chicken fillet: rinse, dry, cut into large pieces with a side of about 2 cm.

  1. Prepare the sauce for cooking: mix in a bowl soy sauce, sesame oil and a tablespoon of sugar. Send sliced ​​chicken into the container and mix well. It is impossible to replace the ingredients, because each of them gives a special taste to the dish.
  2. Tighten the container with film and leave to marinate in the refrigerator. Pickling time — at least 1 hour, you can leave for the night or for 12 hours.
  3. Peel garlic cloves, finely chop with a sharp knife. 6 hot chili peppers about 5 cm long also finely chopped. A bunch of green onions (use only white pieces) cut into strips. To make the chicken not so spicy, you can take the Bulgarian sweet pepper instead of chili — you get a fragrant and savory, but not very spicy dish.
  4. Heat the frying pan with a spoon of vegetable oil. Ideal if it be wok. Put the pickled chicken in the pan with the heated butter. It is better to spread the chicken piece by piece so that it is fried rather than stewed.
  5. Fry the meat, stirring, until a crust appears, then spread on the plate. Frying time — about 4 minutes.
  6. In the same pan, fry the garlic quickly so that it gives off its flavor. To garlic put the onion strips, chili pepper and fry for another 2 minutes. Add a teaspoon of hot pepper.
  7. Return the chicken to the pan and fry for another 4 minutes. Done!
  8. Serve the dish with a glass of cold water.
    Enjoy your meal!

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