Frango Kung Pao

Ingredientes

• 500 gram boneless & skinless chicken, cut into bite-size pieces
• 2 teaspoon dark soy sauce
• 1/2 teaspoon white pepper or to taste
• 1/4 Cup cornflour (cornstarch)
• 1 tablespoon sesame oil
• Salt to taste
• 1/2 Cup diced yellow bell pepper
• 1/2 Cup diced red bell pepper
• 2 - 4 dry red chilies
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 2 tablespoon fine chopped celery or spring onion
• 1 tablespoon dark soy sauce
• 2 teaspoon sriracha sauce or red chili sauce
• 1/2 teaspoon brown sugar
• 1 teaspoon white vinegar
• 1/4 Cup water
• 1 tablespoon cornflour (cornstarch)
• Salt to taste
• 6 tablespoon sesame oil or cooking oil
• 1 tablespoon roasted peanuts
• 1 tablespoon chopped spring onion greens

Modo de preparo

1. 1

   --- Marinate Chicken: ---

2. 2

   Rinse the chicken pieces in water and pat dry with paper towels. Marinate the chicken pieces in oil, soy sauce, pepper, salt, and cornflour. Set aside for 15 - 20 minutes or keep in the fridge overnight.

3. 3

   --- Fry Chicken: ---

4. 4

   Heat up a wok with 4 tablespoons of oil. Stir-fry the marinated chicken pieces until they are cooked and turn pale white in color. Transfer to a plate lined with a paper towel and set aside.

5. 5

   --- Prepare Sauce: ---

6. 6

   Combine soy sauce, sriracha sauce, vinegar, sugar, cornflour and water in a bowl. Keep aside till required.

7. 7

   In the same wok, heat remaining oil and stir fry the bell peppers for a minute. Transfer them to a bowl and keep aside.

8. 8

   Add the chopped ginger, garlic, and dried red chilies. Stir fry until aromatic or 10 - 20 seconds.

9. 9

   Next, add the chopped celery or spring onion and quickly stir-fry for less than a minute.

10. 10

    Now, add the fried chicken pieces and mix nicely. Add the sauce mixture, salt, and stir-fry until the chicken pieces are nicely coated with the sauce. Allow the chicken to cook in the sauce for 5 - 10 minutes.

11. 11

    Add the bell peppers and stir to combine. Turn off the heat.

12. 12

    Garnish Kung Pao with roasted peanuts and spring onion greens.

13. 13

    Serve Kung Pao Chicken with steamed jasmine rice.