Tuesday, February 7, 2012

Kung Pao Chicken (Hähnchen Süß-Sauer)

If you couldn't  tell, we have been on a bit of an Asian chicken kick. Here is another another one. Full of flavor and rather healthy. We use very little oil to cook our meat and it still was brown and juicy.

400 grams chicken, cubed
1 Tbs flour
1 onion, diced
2 cloves of garlic, diced
1 band of green onions, diced
25 grams sugar
2 hot chilies, diced
50 ml (a bit less than 1/4 cup) white wine
1 Tbs vinegar
50 grams peanuts
2 grams (1/8 tsp or so) ginger,diced
20 ml (1 Tbs + 1 tsp) soy sauce
oil for cooking

Heat a wok or pan with oil for cooking. We used peanut oil because it gets very hot.

Place the flour in a bowl or on a plate and roll the chicken in it.

Place in the pan (only after the pan is very very hot). Cook for a very short time so it quickly browns the chicken. Sprinkle the chicken with a small amount of salt and then take out the chicken and set aside.

If you will be using nuts, now add them to the hot oil and roast them. We had no peanuts and used almonds instead and it was still very tasty. Once the nuts are roasted, remove from the pan and also set aside.

Cook the onion and garlic in the hot pan and add the chili, and green onions once the garlic and regular onions are cooked through. Add the sugar and mix well to caramelize the vegetables.

Keep the vegetables in the pan and add back the chicken and peanuts. Deglaze with the wine, vinegar and soy sauce.  Add the ginger last and add any other seasonings you feel it needs (salt, pepper, more soy sauce)

Mix well and serve over rice or Asian noodles.

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