Kung Pao Chicken
This fiery, aromatic Kung Pao Chicken delivers a bold symphony of textures and flavors—tender cubes of chicken enveloped in a glossy, spicy-sweet sauce studded with crunchy peanuts and dried chilies. The dish balances heat with tangy depth, thanks to a well-rounded blend of soy, vinegar, and a whisper of sesame oil, while the Sichuan peppercorns add a subtle, tingling warmth that lingers. Worth the effort for its addictive complexity, this classic Sichuan staple brings restaurant-quality heat and satisfaction straight to your kitchen.
Ingredients
- Sake2 tbs
- Soy Sauce2 tbs
- Sesame Seed Oil2 tbs
- Corn Flour2 tbs
- Water2 tbs
- Chicken500g
- Chilli Powder1 tbs
- Rice Vinegar1 tsp
- Brown Sugar1 tbs
- Spring Onions4 Chopped
- Garlic Clove6 cloves
- Water Chestnut220g
- Peanuts100g
Nutrition
Directions
- 1
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
- 2
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.
- 3
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.
- 4
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.
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