Kung Pao Chicken
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
White Wine2 tbsps
Soy Sauce2 tbsps
Sesame Oil (divided)1 tsp
Distilled White Vinegar2 tsps
Brown Sugar1 tbsp
Garlic (chopped)230 g
Water Chestnut (can)110 g
Peanut (chopped)Directions:
1
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together
2
Place chicken pieces in a glass dish or bowl and add marinade
3
Toss to coat
4
Cover dish and place in refrigerator for about 30 minutes
5
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar
6
Mix together and add green onion, garlic, water chestnuts and peanuts
7
In a medium skillet, heat sauce slowly until aromatic
8
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear
9
When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens