Dinner

Kung Pao Chicken

Name: Kung Pao Chicken
Cuisine: Chinese
Ingredients: 2 tbs Sake; 2 tbs Soy Sauce; 2 tbs Sesame Seed Oil; 2 tbs Corn Flour; 2 tbs Water; 500g Chicken; 1 tbs Chilli Powder; 1 tsp Rice Vinegar; 1 tbs Brown Sugar; 4 Chopped Spring Onions; 6 cloves Garlic Clove; 220g Water Chestnut; 100g Peanuts

A Chinese chicken recipe built around tbs Sake, tbs Soy Sauce, tbs Corn Flour.

ChineseChickenNon-Vegetarian

Recipe data: TheMealDB. Catalog image prepared for Nutritional Density.

Kung Pao Chicken plated on an off-white linen surface

Cuisine: Chinese

Ingredients

2 tbs Sake
2 tbs Soy Sauce
2 tbs Sesame Seed Oil
2 tbs Corn Flour
2 tbs Water
500g Chicken
1 tbs Chilli Powder
1 tsp Rice Vinegar
1 tbs Brown Sugar
4 Chopped Spring Onions
6 cloves Garlic Clove
220g Water Chestnut
100g Peanuts

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat 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 and let simmer together until sauce thickens.