{SERVES 4}

4人份

I TRY TO STAY TRUE to classic kung pao chicken in this recipe, although I make it with legs rather than breasts because of the richer flavor of the dark meat. I spice it up with sambal chili sauce, which is nicely warm but not burning.

我試著在這個食譜中保持真正的宮保雞的做法，雖然我用的是雞腿而不是雞胸，因為它更加豐富的味道。我用辣椒醬調(diào)味，是恰到好處的辣。

PREP TIME: 5 TO 10 MINUTES

準備時間：5-10分鐘

COOKING TIME: 23 TO 30 MINUTES

烹制時間：23-30分鐘

材料：

1/2 cup honey

半杯蜂蜜

?2 tablespoons minced fresh ginger

2湯匙切碎的鮮姜

4 cups canola oil, plus 1 to 2 tablespoons?

4杯菜籽油，再多加1-2湯匙

1 tablespoon minced shallot

1湯匙切碎的紅蔥頭

1 garlic clove, minced

1瓣兒蒜，切碎

1 1/2 teaspoons rice wine vinegar?

一茶匙半米酒醋

1 teaspoon mirin

1茶匙味醂

1 1/2 teaspoons dark soy sauce?

一茶匙半老抽

1 teaspoon hoisin

1茶匙海鮮醬

1/2 teaspoon sambal chili sauce?

半茶匙辣椒醬

3 scallions, minced

3根蔥，切碎

1/2 cup chopped toasted salted peanuts (see Note)?

半杯切碎的烤花生（看后面注意事項）

4 trimmed chicken drumsticks (legs)

4只雞小腿

步驟：

1. Put the honey and 1 tablespoon of the ginger in a saucepan and bring to a simmer over low heat. Cook gently for about 5 minutes to infuse the honey with the ginger. Strain the sauce through a chinois or fine-mesh sieve into a bowl. Cover and set aside.

1、把蜂蜜和一湯匙姜倒在一只煎鍋里面，小火燉，大約煮5分鐘，讓蜂蜜浸透姜，用漏勺過濾醬汁到一個碗里，蓋上，放置一旁。

2. In another saucepan, heat 1 tablespoon of the oil over medium-high heat. Sauté the shallot, garlic, and remaining 1 tablespoon ginger for 1 to 2 minutes, or until the shallot is translucent. Add the vinegar and mirin and bring to a rapid simmer. Cook for 30 seconds or until reduced by half. Add the soy sauce, hoisin, and chili sauce and simmer for 5 minutes longer, or until the sauce begins to thicken. Strain the sauce into a shallow bowl.

2、在另一只鍋里，中高火加熱一湯匙菜油，炒一下蔥頭、蒜和剩下的一湯匙姜，大約炒1-2分鐘，或者直到蔥頭變透明。加入醋和味醂，快燉。大約燉30秒，或者直到醬汁減半。加入醬油、海鮮醬和辣椒醬，燉5分鐘，或者直到醬汁開始濃稠。把醬汁倒在一只淺碗里。

3. In another bowl, toss the scallions with the peanuts.

3、在另一個碗里，倒入蔥和花生。

4. In a heavy pot, heat the 4 cups oil until it registers 350°F on a deep-fry thermometer.

4、在一只鍋里，加熱4杯菜油，直到大約175攝氏度。

5. Using tongs, submerge the chicken legs in the hot oil. Do not crowd the pot (you may have to fry the chicken in two batches if the pot is not large). Fry for 5 to 8 minutes, or until the juices run clear when you remove a leg from the oil and pierce its meatiest section with a small, sharp knife. If not done, return the leg to the oil and cook for 2 to 3 minutes longer. When done, use tongs to remove the legs and set aside on a paper towel–lined plate.

5、用夾子，把雞腿夾到熱油里面，不要讓鍋里擁擠，如果你的鍋小的話，你需要分批炸雞腿。大約炸5-6分鐘，或者你撈出雞腿用小叉子戳的時候，會有清液流出，這個時候說明雞腿已經(jīng)炸好了。如果還沒有炸好，那么再次放回?zé)嵊屠锩?，?-3分鐘。然后用夾子去除，放在一個放了廚房紙的盤里。

6. Put the hot drumsticks in the bowl with the shallot-mirin sauce and toss to coat. Transfer to the bowl with the peanuts and scallions and roll to coat. Drizzle with the ginger sauce.

6、把熱的雞腿放在剛剛的醬汁碗里，讓雞腿都裹上醬汁，然后把雞腿轉(zhuǎn)移到蔥和花生的碗里，裹上蔥和花生，淋上姜汁，開吃~

NOTE: To toast the peanuts, spread them in a dry skillet and cook over medium-high heat for about 1 minute, shaking the pan a few times, until lightly browned. Cool on a plate.

注意：烤花生的時候，把它們放在一個干煎鍋里面，中高火大約炒1分鐘，要晃一下鍋，小心花生變焦，然后知道淺棕色，就可以移開火，放在一只盤子里冷卻。

特別說明：這道菜出自大神Graham Elliot哦~