Kung Pao Chicken
Kung Pao chicken balances heat, tang, and savory depth in a single wok. This Sichuan classic relies on the interplay between chilli powder's slow burn and rice vinegar's bright acidity, while a cornflour slurry creates the glossy sauce that clings to each piece of chicken. The technique is straightforward, but the seasoning ratios matter. Sake and soy sauce build umami layers that transform simple ingredients into something layered and craveable.
Instructions
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water.
Divide mixture in half.
In 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.
In 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.
Meanwhile, 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..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
