Kung Pao Chicken

Instructions

1. 1
   

   Start with your mise en place, since this dish moves quickly once the pans are hot: cut the chicken into bite-size pieces, slice the spring onions, mince the garlic, and drain the water chestnuts. In a small bowl, stir the corn flour into the water until smooth, then whisk in the sake, soy sauce, and sesame oil. Divide this mixture evenly between two bowls.

2. 2

   Add the chicken pieces to one bowl of the sake mixture and toss until every piece is coated. Cover and refrigerate for about 30 minutes. The corn flour in the marinade forms a light coating that keeps the chicken tender and helps the sauce cling later.

3. 3
   

   Pour the remaining sake mixture into a medium frying pan and stir in the chilli powder, rice vinegar, and brown sugar until the sugar dissolves.

4. 4

   Add the spring onions, garlic, water chestnuts, and peanuts to the pan. Warm the sauce slowly over medium heat, stirring now and then, for about 3 to 4 minutes, until it is aromatic and the garlic smells fragrant but has not browned.

5. 5
   

   Meanwhile, lift the chicken out of its marinade, letting the excess drip off, and saute it in a large frying pan over medium-high heat for about 6 to 8 minutes, stirring occasionally, until the pieces are cooked through and the juices run clear when you cut into the largest one.

6. 6
   

   Transfer the sauteed chicken into the pan of sauce and stir to combine. Let everything simmer together for about 2 to 3 minutes, until the sauce thickens enough to glaze the chicken and coat the back of a spoon.

7. 7
   

   Serve hot, spooning the peanuts, water chestnuts, and extra sauce over the chicken.

Comments