Kung Pao Chicken
Kung Pao Chicken — a classic Chinese chicken recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chinese, Dinner, Dairy-Free, Egg-Free, Pork-Free, Beef-Free, Lamb-Free, Chicken, Turkey-Free, Fish-Free, Shellfish-Free
Ingredients
- 2 pcs sake
- 2 ml soy sauce
- 2 tsp sesame seed oil
- 2 g corn flour
- 2 ml water
- 500 pcs chicken
- 1 tbsp chilli powder
- 1 tbsp rice vinegar
- 1 g brown sugar
- 4 g spring onion
- 6 pcs garlic cloves
- 220 g water chestnut
- 100 g peanuts
Instructions
- In a bowl mix the sake (or rice wine), soy sauce and sesame oil with cornflour that has been dissolved in water; stir well and split the mixture into two equal portions.
- Place the chicken in a glass dish or bowl, pour over one portion of the sake mixture, toss to coat thoroughly, cover and chill in the fridge for about 30 minutes.
- In a medium skillet, mix the remaining sake mixture with the chillies, vinegar and sugar, then stir in the spring onion, garlic, water chestnuts and peanuts.
- Gently heat the sauce over medium heat until it becomes fragrant.
- Take the chicken out of the marinade and sauté it in a large frying pan until the juices run clear.
- Transfer the cooked chicken into the fragrant sauce and simmer together until the sauce reduces and thickens.