Chicken Gongbao
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A simple recipe for preparing Gongbao chicken fillet. Delicious meat dish with sauce from Chinese national cuisine.
Gongbao chicken is one of the many popular dishes in Sichuan cuisine. Sichuan is one of the provinces of China; a feature of the cuisine of this region is the spiciness of its dishes. Almost any version of Chinese dish in Szechuan version will be many times spicier.
Gongbao chicken, like other Chinese dishes, is prepared from a minimum of ingredients, but the end result is a magnificent, aromatic and very tasty dish. In my family, my husband really loves this chicken because it turns out quite spicy. If you are not a big fan of spicy foods, add a little chili pepper.
My deviation from the recipe: instead of chicken breast fillet, I used leg fillet; we now have such fillet on sale. To be honest, with this fillet the meat turns out tastier; it has a little fat on it, which gives the fillet juiciness. Now about the soy sauce: it should be light and not concentrated. When I was in my homeland, I found exactly this one on sale; I never came across the dark one, although I was looking for it.
So, let's start cooking Gongbao chicken.
Ингредиенты
Chicken fillet - 500 g
Chili pepper - 20 g
Green onion - 30 g
Brown sugar - 1 tbsp.
Sesame oil - 1 tbsp.
Light soy sauce - 1 tbsp.
Olive oil - 1 tbsp.
Cayenne pepper - 1 tsp.
Salt - to taste
Рецепт
1. Cut the chicken fillet into medium-sized pieces, not the way meat is usually cut on a wok, but larger.
2. Prepare the marinade for the meat. To do this, mix sesame oil, brown sugar and light soy sauce. I would not recommend that you replace these products with analogues. The secret of this dish is in the marinade.
3. Place the chicken fillet in the marinade and mix the meat with the marinade well with your hands so that every piece is in the marinade. Cover the bowl with the meat with cling film and marinate the meat in the refrigerator for at least 30 minutes.
IMPORTANT: If you leave the meat to marinate overnight, then you will not need to fry it for a long time, since the marinade will make the meat very tender.
4. Fry the marinated meat in a wok pan in vegetable oil in small portions so that the meat is in one layer. Fry for 4-5 minutes on each side.
5. Peel the garlic and chop it finely, cut the chili pepper into thin rings, cut the green onion with the white part into 3-4 cm pieces.
6. After all the meat is fried, put the vegetables in a wok pan and quickly fry them for 2-3 minutes until soft.
7. Return the fried meat to the pan with the vegetables and pour in the remaining marinade. Add cayenne pepper and, if necessary, add salt. Cook the chicken, stirring, for another 10 minutes.
8. Serve the finished Gongbao chicken with boiled rice and fresh vegetables.
9. Chicken meat turns out incredibly juicy, tender and aromatic! Bon appetit!