Name: Kung Pao Chicken
Yield: 4 servings
Cuisine: Chinese
Ingredients: 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

Chicken

4 servings

447 cal/serving

Instructions

Step 1

Dissolve cornflour in water and combine with sake, soy sauce and sesame oil; divide mixture in half

SakeSoy SauceSesame Seed OilCorn FlourWater

Step 2

Place chicken in a dish with half the marinade, toss to coat, cover and refrigerate for 30 minutes

Chicken

Step 3

Combine remaining marinade with chilli powder, rice vinegar and brown sugar, add spring onions, garlic, water chestnuts and peanuts, and heat over medium until aromatic

Chilli PowderRice VinegarBrown SugarSpring OnionsGarlic CloveWater ChestnutPeanuts

Step 4

Remove chicken from marinade and sauté in a large frying pan until juices run clear

Chicken

Step 5

Add sautéed chicken to the sauce and simmer until sauce thickens

Chicken