{"id":3514,"date":"2026-11-07T07:00:00","date_gmt":"2026-11-07T10:00:00","guid":{"rendered":"https:\/\/pimentoteca.com.br\/blog\/?p=3514"},"modified":"2026-08-10T21:53:44","modified_gmt":"2026-08-11T00:53:44","slug":"kung-pao-frango","status":"publish","type":"post","link":"https:\/\/pimentoteca.com.br\/blog\/experimente\/kung-pao-frango\/","title":{"rendered":"Kung pao: o frango de Sichuan com pimenta seca e amendoim"},"content":{"rendered":"<p>O kung pao (gong bao) \u00e9 o irm\u00e3o salteado do <a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/mapo-tofu\/\">mapo tofu<\/a>: frango em cubos dan\u00e7ando no wok com chiles secos inteiros, amendoim crocante e o formigamento da pimenta de Sichuan. R\u00e1pido, viciante e uma aula de equil\u00edbrio agridoce-picante.<\/p>\n<h2>Os chiles inteiros s\u00e3o cen\u00e1rio e sabor<\/h2>\n<p>No kung pao, os <a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/chile-de-arbol\/\">chiles secos<\/a> entram INTEIROS no \u00f3leo quente pra perfumar \u2014 e tradicionalmente n\u00e3o se comem (ficam no prato como aviso visual). Eles aromatizam o \u00f3leo, n\u00e3o incendeiam o prato. O ardor real \u00e9 gerenci\u00e1vel; o protagonismo \u00e9 do equil\u00edbrio.<\/p>\n<h2>O molho (a f\u00f3rmula agridoce de Sichuan)<\/h2>\n<ul>\n<li>2 colheres (sopa) de shoyu<\/li>\n<li>1 colher (sopa) de vinagre chin\u00eas (ou de arroz)<\/li>\n<li>1 colher (ch\u00e1) de a\u00e7\u00facar<\/li>\n<li>1 colher (ch\u00e1) de amido de milho<\/li>\n<li>1 colher (sopa) de \u00e1gua<\/li>\n<\/ul>\n<h2>Preparo<\/h2>\n<ul>\n<li>500 g de peito de frango em cubos, temperados com shoyu e amido<\/li>\n<li>8-10 chiles secos vermelhos, sem sementes, cortados ao meio<\/li>\n<li>1 colher (ch\u00e1) de pimenta de Sichuan em gr\u00e3o<\/li>\n<li>3 dentes de alho + gengibre picados, 3 cebolinhas em peda\u00e7os<\/li>\n<li>1\/2 x\u00edcara de amendoim torrado sem sal<\/li>\n<\/ul>\n<p>1. Wok BEM quente com \u00f3leo, sele o frango at\u00e9 dourar. Reserve.<\/p>\n<p>2. No mesmo \u00f3leo (fogo m\u00e9dio), perfume os chiles secos e a pimenta de Sichuan por 30 segundos \u2014 sem queimar.<\/p>\n<p>3. Alho, gengibre e cebolinha, 30 segundos. Volte o frango, adicione o molho e mexa at\u00e9 engrossar e brilhar.<\/p>\n<p>4. Amendoim por \u00faltimo, uma mexida, fogo desligado. A croc\u00e2ncia tem que ficar.<\/p>\n<h2>Servir<\/h2>\n<p>Arroz branco. E lembre: o segredo do wok \u00e9 calor ALTO e movimento constante \u2014 salteado murcho \u00e9 frango cozido, n\u00e3o kung pao.<\/p>\n<h2>Leia tamb\u00e9m<\/h2>\n<ul>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/mapo-tofu\/\">Mapo tofu<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/sambal-oelek-molho-indonesio\/\">Sambal oelek<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/chile-de-arbol\/\">Chile de \u00e1rbol<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>O kung pao (gong bao) \u00e9 o irm\u00e3o salteado do mapo tofu: frango em cubos dan\u00e7ando no wok com chiles secos inteiros, amendoim crocante e o formigamento da pimenta de Sichuan. R\u00e1pido, viciante e uma aula de equil\u00edbrio agridoce-picante. Os chiles inteiros s\u00e3o cen\u00e1rio e sabor No kung pao, os [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experimente"],"nelio_content":{"autoShareEndMode":"never","automationSources":{"useCustomSentences":false,"customSentences":[]},"efiAlt":"","efiUrl":"","followers":[1,3],"highlights":[],"isAutoShareEnabled":true,"networkImageIds":[],"permalinkQueryArgs":[],"series":[],"suggestedReferences":[]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kung pao: o frango de Sichuan com pimenta seca e amendoim - Pimentoteca<\/title>\n<meta name=\"description\" content=\"Kung pao gong bao aut\u00eantico: frango salteado com chiles secos, pimenta de Sichuan e amendoim. 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