Kung Pao Chicken
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons sake or Chinese rice wine
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons cornflour dissolved in 2 tablespoons water
  • 500g (1¼ lb) skinless, boneless chicken breast fillets - diced
  • 1 to 2 tablespoons dried crushed chillies, or to taste
  • 1 teaspoon rice vinegar
  • 1 dessertspoon dark brown soft sugar
  • 4 spring onions, chopped
  • 6 cloves garlic, chopped
  • 1 (220g) tin water chestnuts
  • 100g (4 oz) peanuts
  1. Mix together the sake/rice wine, soy sauce, sesame oil and cornflour. Divide the mixture in half.
  2. Get a bowl. Put in half the sake mixture and the chicken pieces. Coat the chicken well. Cover the bowl and put it in the refrigerator for 30 minutes.
  3. Get a frying pan. Put in the rest of the sake mixture, chillies, vinegar and sugar. Mix together. Add the spring onion, garlic, water chestnuts and peanuts. Heat the sauce slowly over medium heat.
  4. Sauté marinated chicken in a large frying pan until the juices run clear. When the sauce is aromatic, add sautéed chicken. Let the sauce simmer until it thickens.
Serve the Kung Pao Chicken with some plain white rice!
Recipe by Food Blogger at http://food-blogger.com/recipes/chinese-recipes/kung-pao-chicken/