{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.
我试着在这个食谱中保持真正的宫保鸡的做法，虽然我用的是鸡腿而不是鸡胸，因为它更加丰富的味道。我用辣椒酱调味，是恰到好处的辣。
PREP TIME: 5 TO 10 MINUTES
准备时间：5-10分钟
COOKING TIME: 23 TO 30 MINUTES
烹制时间：23-30分钟
材料：
1/2 cup honey
半杯蜂蜜
2 tablespoons minced fresh ginger
2汤匙切碎的鲜姜
4 cups canola oil, plus 1 to 2 tablespoons
4杯菜籽油，再多加1-2汤匙
1 tablespoon minced shallot
1汤匙切碎的红葱头
1 garlic clove, minced
1瓣儿蒜，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茶匙海鲜酱
1/2 teaspoon sambal chili sauce
半茶匙辣椒酱
3 scallions, minced
3根葱，切碎
1/2 cup chopped toasted salted peanuts (see Note)
半杯切碎的烤花生（看后面注意事项）
4 trimmed chicken drumsticks (legs)
4只鸡小腿
步骤：
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、把蜂蜜和一汤匙姜倒在一只煎锅里面，小火炖，大约煮5分钟，让蜂蜜浸透姜，用漏勺过滤酱汁到一个碗里，盖上，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、在另一只锅里，中高火加热一汤匙菜油，炒一下葱头、蒜和剩下的一汤匙姜，大约炒1-2分钟，或者直到葱头变透明。加入醋和味醂，快炖。大约炖30秒，或者直到酱汁减半。加入酱油、海鲜酱和辣椒酱，炖5分钟，或者直到酱汁开始浓稠。把酱汁倒在一只浅碗里。
3. In another bowl, toss the scallions with the peanuts.
3、在另一个碗里，倒入葱和花生。
4. In a heavy pot, heat the 4 cups oil until it registers 350°F on a deep-fry thermometer.
4、在一只锅里，加热4杯菜油，直到大约175摄氏度。
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、用夹子，把鸡腿夹到热油里面，不要让锅里拥挤，如果你的锅小的话，你需要分批炸鸡腿。大约炸5-6分钟，或者你捞出鸡腿用小叉子戳的时候，会有清液流出，这个时候说明鸡腿已经炸好了。如果还没有炸好，那么再次放回热油里面，炸2-3分钟。然后用夹子去除，放在一个放了厨房纸的盘里。
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、把热的鸡腿放在刚刚的酱汁碗里，让鸡腿都裹上酱汁，然后把鸡腿转移到葱和花生的碗里，裹上葱和花生，淋上姜汁，开吃~
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：烤花生的时候，把它们放在一个干煎锅里面，中高火大约炒1分钟，要晃一下锅，小心花生变焦，然后知道浅棕色，就可以移开火，放在一只盘子里冷却。
特别说明：这道菜出自大神Graham Elliot哦~
