This recipe guides you through making Kung Pao Chicken, a classic Chinese dish. It features marinated chicken stir-fried with a rich, aromatic sauce, spring onions, garlic, water chestnuts, and peanuts for a delightful texture and flavor.
In a small bowl, combine 2 tablespoons of sake, 2 tablespoons of soy sauce, and 2 tablespoons of sesame seed oil. Mix these liquids together. 2. In a separate small bowl, dissolve 2 tablespoons of corn flour in 2 tablespoons of water until smooth. 3. Add the dissolved corn flour mixture to the sake, soy sauce, and sesame seed oil mixture. Stir well to fully combine all ingredients. 4. Carefully divide this combined mixture into two equal halves. Set one half aside; this will be used for the main sauce later. 5. Place the 500 grams of chicken pieces into a glass dish or a medium-sized bowl. 6. Pour the first half of the prepared mixture (from step 4) over the chicken. Gently toss the chicken pieces to ensure they are evenly coated with the marinade. 7. Cover the dish or bowl tightly. Place the marinating chicken in the refrigerator for at least 30 minutes. 8. While the chicken marinates, prepare the main sauce. In a medium frying pan, combine the remaining half of the mixture (from step 4) with 1 tablespoon of chilli powder, 1 teaspoon of rice vinegar, and 1 tablespoon of brown sugar. 9. Stir these sauce ingredients together thoroughly to combine. 10. Add the 4 chopped spring onions, 6 minced garlic cloves, 220 grams of water chestnuts, and 100 grams of peanuts to the pan with the sauce mixture. 11. Heat this sauce and vegetable mixture slowly over medium heat. Stir occasionally to prevent sticking. Continue heating until the mixture becomes fragrant and warm, typically for about 3 to 5 minutes. Remove from heat and set aside. 12. After the chicken has marinated, remove it from the refrigerator. 13. Heat a large frying pan or a wok over medium-high heat. You may add a small amount of cooking oil if needed. 14. Add the marinated chicken pieces to the hot pan. 15. Sauté the chicken, stirring frequently, until it is fully cooked through. The chicken should no longer be pink inside, and its juices should run clear when pierced. This usually takes about 5 to 7 minutes. 16. Once the chicken is cooked, add the prepared aromatic sauce mixture (from step 11) to the pan with the chicken. 17. Stir everything together well, ensuring the chicken is coated with the sauce and vegetables. 18. Reduce the heat to medium-low. Let the mixture simmer gently. Continue to stir occasionally until the sauce thickens to your desired consistency. This typically takes about 2 to 4 minutes. 19. Serve your Kung Pao Chicken immediately, perhaps with rice.