Savory Kung Pao Chicken
This recipe is a rich, saucy Chinese dinner sure to please everyone at the table! It's beautiful texture is rich yet light - a simple pleasure to fulfill your desires at supper time. See below to take this recipe to your kitchen!
Cook Time: Prep 30 mins/Cook 30 mins - Total 1 hr 30 mins
What you will need:
1 pound boneless chicken breast, halved and cut into chunks
2 tbsp white wine (or cooking sherry)
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp cornstarch, dissolved in 2 tablespoons water
1 oz. hot chile paste
6 oz. chile peppers to serve
1 tsp distilled white vinegar
2 tsp brown sugar (packed)
4 green onions, chopped
1 tbsp minced garlic
1 (8 oz.) can water chestnuts
4 oz. chopped peanuts
Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and stir together. Place chicken pieces in a bowl and add marinade. Mix to coat. Cover dish and place in refrigerator for about 30 minutes.
Sauce: In a 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.
Lastly, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!