Kung Pao Chicken
A spicy, savory Kung Pao Chicken with tender marinated chicken, crunchy peanuts and water chestnuts in a glossy chili-soy sauce.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp corn flour
- 2 tbsp water (for cornflour)
- 500 g chicken
- 1 tbsp chilli powder
- 1 tsp rice vinegar
- 1 tbsp brown sugar
- 4 pcs spring onions (chopped)
- 6 pcs garlic cloves
- 220 g water chestnuts
- 100 g peanuts
Directions
- Combine sake, soy sauce and sesame oil; dissolve corn flour in 2 tbsp water and add, then divide the mixture in half.
- In a bowl combine half the mixture with chicken pieces, toss to coat, cover and refrigerate about 30 minutes.
- In a medium frying pan combine remaining marinade, chilli powder, rice vinegar and brown sugar; add spring onions, garlic, water chestnuts and peanuts and heat slowly over medium until aromatic.
- Meanwhile remove chicken from marinade and sauté in a large frying pan until juices run clear.
- When sauce is aromatic add sautéed chicken to the pan and simmer until sauce thickens.