Kung Pao Chicken

Kung Pao Chicken - an enticing recipe from Chinese cuisine, perfect for a delicious and quick dinner! With its bold flavors and varied textures, this dish quickly becomes a family favorite. Let's start the culinary adventure!

Total preparation time: 30 minutes
Cooking time: 15 minutes
Number of servings: 2

Ingredients:
- 2 pieces of chicken breast (approximately 300 g)
- 1 tablespoon of peanut oil (or vegetable oil)
- 2-10 chili peppers (depending on preferences)
- 3 cloves of garlic
- 100 g very thinly sliced ginger
- 1 stalk of leek (sliced)
- 85 g roasted peanuts
- 4 teaspoons soy sauce
- 1 teaspoon rice wine or semi-dry white wine
- 1 ½ teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons chicken broth
- Carrot (optional, julienned)
- Cucumbers (for serving)
- Salt and sugar (to taste)
- Cornstarch (to thicken the sauce)
- Rice (for serving)

Preparation:

1. Start by preparing the marinade. In a bowl, mix soy sauce, rice wine, and ½ teaspoon of sugar. Add the diced chicken breast and let it marinate for 15 minutes. This step is essential to add depth of flavor to the meat.

2. While the chicken is marinating, you can prepare the other ingredients. Chop the chili peppers, garlic, ginger, and leek. If you want a spicier taste, you can leave the seeds in the peppers. The thinly sliced ginger will add a fresh and spicy flavor, while the leek will bring a sweet note.

3. Heat the peanut oil in a large pan or wok over medium heat. When the oil is hot, add the garlic, ginger, and chili peppers. Sauté for 1-2 minutes until the garlic turns golden, being careful not to burn it.

4. Add the marinated chicken pieces to the pan. Cook for about 5-7 minutes, stirring constantly, until the meat is well-cooked and slightly caramelized.

5. Now it's time to add the leek and carrot (if using). Continue to cook for 2-3 minutes until the vegetables become slightly tender.

6. In a small bowl, combine the remaining ingredients: soy sauce, rice wine, brown sugar, rice vinegar, sesame oil, and chicken broth. If you want a thicker sauce, you can add a tablespoon of cornstarch dissolved in water. Pour this mixture over the chicken and vegetables in the pan. Mix well and let it simmer for 2-3 minutes to thicken the sauce and combine the flavors.

7. Finally, add the roasted peanuts and mix well. Taste and adjust with salt or sugar as preferred.

Serving:
Kung Pao Chicken is served hot, alongside boiled rice. You can add cucumber slices for a fresh and crunchy contrast. Another interesting variation is to serve this dish with rice noodles for a heartier meal.

Practical tips:
- If you want to customize your recipe, you can add various vegetables like broccoli or bell peppers for a more colorful combination.
- Peanut oil can be replaced with sesame oil for a more pronounced flavor.
- Experiment with different types of nuts, such as cashews or hazelnuts, to add a unique touch to the dish.

Kung Pao Chicken is a quick, simple, and flavorful recipe that is sure to impress your loved ones. Enjoy this Chinese delicacy, rich in history and taste!