Kung Pao Chicken
A Chinese dinner. Ready in about 55 minutes. Difficulty: medium.
- 20 minPrep (about)
- 35 minCook (about)
- 55 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.4 lb chicken Shopping tip: Boneless thighs or breast, sliced thin.
Fresh & other
- 2 ½ tbsp sake
- 2 ½ tbsp corn flour Shopping tip: Cornstarch (UK: cornflour).
- 2 ½ tbsp water
- 1 ½ tbsp brown sugar
- 5 green onions Shopping tip: Green onions (scallions).
- 8 cloves garlic cloves
- 10 oz water chestnuts
- 4 oz peanuts
Sauces & oils
- 2 ½ tbsp soy sauce
- 2 ½ tbsp sesame seed oil
- 1 ¼ tsp rice vinegar
Spices & seasonings (1): chile powder
- 1 ½ tbsp chile powder
How to make it
Steps in our own plain words.
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Mix the sake or cornflour dissolved, sesame oil, soy sauce and rice wine in water.
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Divide mixture in half.
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Mix half of the sake mix with the chicken pieces in a glass dish or bowl.
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Toss to coat.
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Cover dish.
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Place in refrigerator for about 30 minutes.
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Mix remaining sake mixture, chillies, vinegar and sugar in a medium frying pan.
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Mix.
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Add peanuts, water chestnuts, garlic and spring onion.
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Heat sauce slowly on medium heat until aromatic.
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While that cooks, remove chicken from marinade.
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Cook in a big frying pan until juices run clear.
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Wait until sauce is aromatic.
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Add cook chicken.
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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
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.