Kung Pao Chicken
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Kung Pao Chicken

1. Cornstarch, dissolved in 2 tablespoons water - 2 tablespoons
2. White wine, divided - 2 tablespoons
3. Soy sauce, divided - 2 tablespoons
4. Sesame oil, divided - 2 tablespoons
5. Skinless, boneless chicken breast halves - cut into chunks - 1 pound
6. Hot chili paste - 1 ounce
7. Brown sugar - 2 teaspoons
8. Distilled white vinegar - 1 teaspoon
9. Water chestnuts - 1 (8 ounce) can
10. Chopped peanuts - 4 ounces
11. Green onions, chopped - 4
12. Chopped garlic - 1 tablespoon

How to cook deliciously - Kung Pao Chicken

1. Stage

Combine water and cornstarch in a cup; set aside.

2. Stage

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

3. Stage

Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

4. Stage

Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

5. Stage

Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

6. Stage

Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens. apurpleocean