Kung pao chicken — marinated chicken stir-fried in a savoury, slightly sweet sauce with peanuts, water chestnuts and spring onions. A quick, fiery Chinese favourite.
- 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
Video
Preparation
- Combine the sake, soy sauce, sesame oil and the cornflour dissolved in water, then divide the mixture in half.
- In a bowl, combine half of the sake mixture with the chicken, toss to coat, cover, and refrigerate for about 30 minutes.
- In a medium frying pan, combine the remaining sake mixture with the chillies, vinegar and sugar, then add the spring onion, garlic, water chestnuts and peanuts. Heat slowly over medium heat until aromatic.
- Meanwhile, remove the chicken from the marinade and sauté in a large frying pan until the juices run clear. Once the sauce is aromatic, add the chicken and simmer together until the sauce thickens.
