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Kung-Pao-Hähnchen

Ein Sichuan-Klassiker aus zarten Hähnchenwürfeln, gerösteten Erdnüssen und getrockneten Chilis in einer süß-sauren Sauce mit dem typischen betäubenden Sichuan-Pfeffer.

DinnerChineseMedium

15 min

Prep

10 min

Cook

25 min

Total

Servings

Medium

Difficulty

Instructions

Hähnchenwürfel mit 1 EL Sojasauce und Speisestärke vermengen. 10 Minuten ziehen lassen.

Saucenzutaten (2 EL Sojasauce, Essig, Zucker, Sesamöl, Stärkemischung) in einer kleinen Schüssel verrühren.

Öl in einem Wok bei hoher Hitze erhitzen. Getrocknete Chilis und Sichuan-Pfefferkörner hinzufügen, 20 Sekunden rühren, bis sie duften und leicht nachdunkeln.

Tip: Die Chilis nicht schwarz werden lassen, sonst wird die Sauce bitter. Sie sollen nur leicht nachdunkeln.

Hähnchen in einer Schicht hinzufügen und 2 Minuten ohne Rühren anbraten. Weitere 2-3 Minuten pfannenrühren.

Knoblauch und Ingwer hinzufügen, 15 Sekunden rühren. Sauce eingießen und schwenken, bis sie eindickt und das Hähnchen überzieht (ca. 30 Sekunden).

Erdnüsse und Frühlingszwiebeln unterrühren. Sofort über gedämpftem Reis servieren.

Nutrition per Serving

440kcal

Calories

34g

Protein

18g

Carbs

26g

Fat

Fiber

Watch It Being Made

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Kung-Pao-Hähnchen

Ingredients

Für das Hähnchen

Für die Sauce

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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