This dish is a classic of Chinese cuisine, combining tender chicken with a spicy sauce, aromatic vegetables and spicy spices. Ideal for professional kitchens where speed of preparation and consistent taste are important. Kung Pao gives restaurant menus a special depth of taste thanks to the combination of fried meat, fresh vegetables and aromatic spices.
Ingredients
- Culinary wine Cooking sake JS - 20g
- Sesame oil JS - 40g
- Sauce Chilli Garlik Lee Kum Kee — 20g
- Dehydrated onion - 2g
- Chicken thigh - 200 g
- Peanuts — 20 g
- Blue onion — 40 g
- Garlic — 2 g
- Ginger root – 2 g
- Zucchini — 50 g
- Potato starch — 50 g
- Vegetable oil for frying — as needed
- Hot chili pepper — 2 g
- Green onions - 2 g
- Lemon juice — 12 g
- Sriracha — 20 g
- Dry chicken seasoning — 1 g
For the Singaporean sauce you will need:
Sugar — 20g
Hoisin Sauce Lee Kum Kee — 30g
Shriracha chili sauce — 20g
Dry chicken seasoning — 1g
Cooking method:
Cut the chicken fillet into cubes, roll in starch and deep fry for 5 minutes at 180°C. Transfer to paper towels to drain excess fat.
In a wok, fry the vegetables cut into strips, add garlic and ginger. Add cooking wine, sesame oil, Chilli Garlic sauce and evaporate everything on medium heat for 30 seconds.
Add chicken and fry for another 1 minute.
Add Singapore sauce (recipe above) and cook until cooked.
Serve, garnished with fried sesame seeds and green onions.
Delicious!
This recipe is great for quick cooking in restaurants with an Asian menu, and goes perfectly with rice or noodles.