Kung Pao Chicken

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Chicken: Kung Pao Chicken
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Servings: 4
skinless, boneless chicken breast halves - cut into chunks
white wine
soy sauce
sesame oil, divided
cornstarch, dissolved in 2 tablespoons water
hot chile paste
distilled white vinegar
brown sugar
green onions, chopped
chopped garlic
water chestnuts
chopped peanuts
  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. 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. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
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