Kung Pao Chicken
A Chinese dinner. Ready in about 55 minutes. Difficulty: medium.
- 20 minPrep (about)
- 35 minCook (about)
- 55 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredient
- 1.1 lb chicken Shopping tip: Boneless thighs or breast, sliced thin.
Fresh & other
- 2 tbsp sake
- 2 tbsp corn flour Shopping tip: Cornstarch (UK: cornflour).
- 2 tbsp water
- 1 tbsp brown sugar
- 4 green onions Shopping tip: Green onions (scallions).
- 6 cloves garlic cloves
- 8 oz water chestnuts
- 3 ½ oz peanuts
Sauces & oils
- 2 tbsp soy sauce
- 2 tbsp sesame seed oil
- 1 tsp rice vinegar
Spices & seasonings (1): chile powder
- 1 tbsp chile powder
How to make it
Steps in our own plain words.
-
Mix the sake or cornflour dissolved, sesame oil, soy sauce and rice wine in water.
-
Divide mixture in half.
-
Mix half of the sake mix with the chicken pieces in a glass dish or bowl.
-
Toss to coat.
-
Cover dish.
-
Place in refrigerator for about 30 minutes.
-
Mix remaining sake mixture, chillies, vinegar and sugar in a medium frying pan.
-
Mix.
-
Add peanuts, water chestnuts, garlic and spring onion.
-
Heat sauce slowly on medium heat until aromatic.
-
While that cooks, remove chicken from marinade.
-
Cook in a big frying pan until juices run clear.
-
Wait until sauce is aromatic.
-
Add cook chicken.
-
Let simmer together until sauce thickens.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More chicken recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.