Chineseby TheMealDBKung Pao ChickenServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tbs Sake2 tbs Soy Sauce2 tbs Sesame Seed Oil2 tbs Corn Flour2 tbs Water500g Chicken1 tbs Chilli Powder1 tsp Rice Vinegar1 tbs Brown Sugar4 Chopped Spring Onions6 cloves Garlic Clove220g Water Chestnut100g PeanutsStepsStep-by-step0 of 4 done1Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.2In 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.3In 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.4Meanwhile, 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.Source: TheMealDB
