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Pollo Kung Pao

Un clásico sichuanés de tiernos cubos de pollo, maní tostado y chiles secos salteados en una salsa agridulce con la característica pimienta de Sichuan adormecedora.

DinnerChineseMedium

15 min

Prep

10 min

Cook

25 min

Total

Servings

Medium

Difficulty

Instructions

Mezcla los cubos de pollo con 1 cda de salsa de soja y maicena. Deja reposar 10 minutos.

Mezcla los ingredientes de la salsa (2 cdas de salsa de soja, vinagre, azúcar, aceite de sésamo, mezcla de maicena) en un tazón pequeño.

Calienta el aceite en un wok a fuego alto. Agrega los chiles secos y la pimienta de Sichuan, remueve durante 20 segundos hasta que estén fragantes y ligeramente oscurecidos.

Tip: No dejes que los chiles se pongan negros o la salsa tendrá un sabor amargo. Solo deben oscurecerse ligeramente.

Agrega el pollo en una sola capa y sella sin mover durante 2 minutos. Saltea otros 2-3 minutos hasta que esté cocido.

Agrega el ajo y el jengibre, remueve durante 15 segundos. Vierte la salsa y mezcla hasta que espese y cubra el pollo (unos 30 segundos).

Incorpora el maní y las cebolletas. Sirve inmediatamente sobre arroz al vapor.

Nutrition per Serving

440kcal

Calories

34g

Protein

18g

Carbs

26g

Fat

Fiber

Watch It Being Made

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Pollo Kung Pao

Ingredients

Para el pollo

Para la salsa

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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