Kung Pao Chicken
A Chinese-style chicken dish with a savory sake and soy sauce marinade, aromatic chilli sauce, water chestnuts, and peanuts.
- 55 min
- 610 kcal
- Chinese
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Combine the sake, soy sauce, sesame seed oil, and corn flour dissolved in water.
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Step 2:
Divide the mixture in half.
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Step 3:
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat.
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Step 4:
Cover the dish and refrigerate for about 30 minutes.
30 min -
Step 5:
In a medium frying pan, combine the remaining sake mixture, chilli powder, rice vinegar, and brown sugar.
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Step 6:
Mix together, then add the spring onions, garlic, water chestnuts, and peanuts.
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Step 7:
Heat the sauce slowly over medium heat until aromatic.
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Step 8:
Meanwhile, remove the chicken from the marinade.
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Step 9:
Sauté the chicken in a large frying pan until the juices run clear.
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Step 10:
Add the sautéed chicken to the aromatic sauce and simmer until the sauce thickens.
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