Shape

Switch to local website

Would you like to stay on this page or do you want to switch to your local website?

Stay Switch
  • Contact
  • EN
    • DE
Search
  • Snacks
  • The Kornspitz®
  • Intrinsic value
  • Sports
    Sports
    Overview
    • Kornspitz Sport Team
    • Sponsoring
    • Sports Partner
  • Nutrition tips
  • Instagram
  • Youtube
  • Facebook
  • Search
You are looking for...?
Visitor information


Kornspitz Kung Pao Ji Ding


Günther's favourite Kornspitz

backaldrin, Kung Pao, Matzinger, Kornspitz - Sportteam
INGREDIENTS (PER KORNSPITZ)
200 g chicken breast
1 ginger (thumb-sized)
5 g sugar
2 cloves of garlic
2 spring onions
Pinch of pepper
Pinch of salt
15 g corn starch (e.g. Maizena)
10 g Szechuan pepper
20 ml soy sauce
10 ml rice wine
10 g dried chili
10 ml dark rice vinegar
50 g roasted peanuts
 
For 1 Kornspitz:
100 g Kung Pao Ji Ding
NUTRITIONAL VALUES (PER KORNSPITZ)
438,4/1.839 Energy kcal/kj
app. 15,0 Fat (g)
app. 1,9 thereof saturated fatty acids (g)
app. 43,2 Carbohydrates (g)
app. 5,2 thereof sugar (g)
app. 9,9 Dietary fibres (g)
app. 26,7 Proteins (g)
app. 2,3 Salt (g)
BREAD UNITS (BU)
ca. 3,6 BU (1 bread unit corresponds to 12 g carbohydrates)

The beauty of this dish is its effortlessness. It is light on the stomach, very digestible and the absolute opposite of bland.

 

Preparation

First cut the chicken breast into strips approximately 2 – 3 mm thin. Mix with the starch, rice wine and soy sauce and marinate for at least 10 minutes.

While the meat soaks up the marinade, prepare the remaining ingredients. Start by chopping the garlic and ginger together. Cut the spring onion into small pieces, approximately 0.5 cm wide. Deseed the chili peppers and then chop them finely. Shell the peanuts and roast them lightly in a pan. 

Now mix the corn starch, salt, pepper, sugar, vinegar and soy sauce together in a bowl and stir until smooth.

Here we go. Heat the oil in a wok or pan. First add the chili and Szechuan pepper to the oil and fry for about a minute. Now add the ginger, garlic and half of the spring onion and sauté briefly. Add the chicken strips and sauté while stirring. Add the sauce and allow it to simmer briefly or let it boil down a bit before removing the pan from the heat. Stir in the second half of the spring onion and the peanuts. Leave the mixture to rest for a few minutes and then serve warm on the bottom half of a Kornspitz.

You’ll see; east and west are like Ying and Yang – very different at first glance but, on closer inspection, deeply connected. Kung Pao Ji Ding & Kornspitz …

Previous article
Overview
Next article

Contact

backaldrin International
The Kornspitz Company GmbH
Kornspitzstraße 1
A-4481 Asten
T +43 7224 8821 0
info@kornspitz.com
Directions

Kornspitz®

  • The Kornspitz®
  • The intrinsic value
  • The inventor

Sports

  • Kornspitz Sport Team
  • Sponsoring

Follow us …

  • Instagram
  • Youtube
  • Facebook
© 2023 backaldrin International The Kornspitz Company GmbH
  • Data Protection & Cookies
  • Imprint

We are using cookies to make it easier for you to use the website. If you continue without changing your setting, you consent to use all cookies on this website. You can change your cookie settings at any time.