Kung Pao Chicken
ChickenChinese
Ingredients
- sake
- soy sauce
- sesame seed oil
- corn flour
- water
- chicken
- chilli powder
- rice vinegar
- brown sugar
- spring onions
- garlic clove
- water chestnut
- peanuts
Steps
- 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.
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