Kung Pao Chicken

A classic Chinese dish featuring crispy chicken, peanuts, and fiery spices. Tender, succulent meat in a savory sauce with nutty aromatics—perfect served over rice.

Ingredients

• 500 g Chicken
• 2 tbsp Sake (rice wine)
• 2 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Rice vinegar
• 1 tbsp Brown sugar
• 1 tbsp Ground red pepper
• 6 clove Garlic
• 4 pcs Green onions
• 220 g Water chestnuts
• 100 g Peanuts

Instructions

1. Combine sake, soy sauce, sesame oil, cornstarch, and water. Divide the mixture in half.
2. Take half of the marinade and toss with chicken pieces in a glass bowl, stirring well. Cover and refrigerate for 30 minutes.
3. In a medium skillet over medium heat, combine the remaining half of the marinade, ground pepper, rice vinegar, and brown sugar. Add green onions, garlic, water chestnuts, and peanuts. Heat the sauce over medium heat until fragrant, approximately 3–4 minutes.
4. Meanwhile, remove the chicken from the marinade and cook in a large skillet until done, approximately 8–10 minutes, until the juices run clear. Add the cooked chicken to the sauce and simmer together over medium heat until the sauce thickens, about 5 minutes.