Kung Pao Chicken
Chicken in a sweet-sour-numbing sauce with peanuts and chilli crunch — wok-hot Sichuan, mastered.
- Total
- 35 min
- Serves
- 4
The Sichuan classic that conquered the world: chicken stir-fried fast with dried chillies and tongue-tingling Sichuan heat, glossed in a sweet-sour-savory sauce and finished with crunchy water chestnuts and peanuts. The balance of numbing spice, vinegar tang and brown-sugar sweetness is the whole art. Wok-hot, addictive, better than takeout.
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
Instructions
- Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
- In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
- Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.
Nutrition (per serving)
- Calories
- 470
- Protein
- 33 g
- Fat
- 27 g
- Carbs
- 18 g
Adapted from allrecipes.co.uk. Rewritten and re-photographed by MealIdeas.
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