Kung Pao Chicken
Main Dishes • Chinese
Description
Kung Pao Chicken
Ingredients
- Skin-On Chicken Breasts 3 pieces
- Pistachios 0.5 tablespoons
- Fish Oil 3 tablespoons
- Carrot 1 piece
- Sesame Oil 0.5 teaspoons
- Wheat Flour 1 teaspoon
- Soy Sauce 1 teaspoon
- Sugar 1 tablespoon
- Celery salt 1 bunch
- Sweet Chili Sauce 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the chicken breast into pieces and sprinkle with flour, which will make the sauce darker and thicker later. Add salt. Add soy sauce. Stir and let the chicken marinate slightly.
Step 2
Now, roast the nuts. This can be peanuts or, in our case, pistachios. Once the nuts are ready, remove them from the pan and add the chicken. Once the chicken is browned, transfer it to a plate.
Step 3
Sauté the finely chopped carrot. Then add the chopped celery leaves. Stir-fry everything over high heat.
Step 4
Then return the chicken to the pan and mix everything together. Do the same with the pistachios. Add fish sauce, a bit of sugar, sesame oil, and chili garlic sauce. Leave on the stove for a few more minutes.
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