Chinese · Chicken
Kung Pao Chicken
A classic Sichuan dish featuring tender chicken pieces stir-fried with peanuts, chili peppers, and vegetables in a savory-sweet sauce. This authentic Chinese recipe delivers bold flavors with a perfect balance of heat and umami.
The Method
Instructions
First, grab a small bowl and stir together the sake or rice wine, soy sauce, sesame seed oil, and corn flour dissolved in a little water. Give it a good mix until everything is well combined and the corn flour is fully dissolved, creating a smooth, slightly thickened sauce base. Once that's done, divide this mixture into two equal parts,this will make things easier for the next steps.
Now, take a glass dish or a bowl that's big enough to hold your chicken pieces comfortably. Pour half of that sake mixture over the chicken, making sure each piece gets a nice coating. Then toss the chicken gently with your hands or a spoon so every piece soaks up that flavorful marinade. Cover the dish tightly with cling film or a lid, then pop it into the fridge. Let it chill there for about 30 minutes,this little rest will help the flavors really sink into the chicken.
While the chicken is marinating, it's time to make the sauce. Grab a medium sized frying pan and pour in the other half of the sake mixture. Add your dried chillies, rice vinegar, and brown sugar to the pan. Stir everything together until the sugar dissolves and the ingredients start to combine. Now, throw in the chopped spring onions, minced garlic, sliced water chestnuts, and those crunchy peanuts for some texture and extra flavor. Turn the heat to medium and let the sauce warm up slowly. Keep an eye on it so it doesn't boil too hard,just let it gently bubble and fill your kitchen with that amazing aroma of garlic and spice.
While your sauce is coming together and smelling absolutely delicious, it's time to cook the chicken. Take the marinated chicken pieces out of the fridge and remove them from the marinade, letting any excess drip off. Heat a large frying pan over medium high heat and add a splash of oil. Once it's nice and hot, add the chicken pieces in a single layer. Sear them, turning occasionally, until the juices run clear and the chicken is cooked through,this should take around 5 to 7 minutes depending on the size of your pieces. You want them golden and juicy.
By now, your sauce should have thickened a bit and be incredibly fragrant. Pour the sautéed chicken right into the sauce pan. Give everything a good stir so the chicken is well coated with that glossy, flavor packed sauce. Let it all simmer together for another few minutes, just until the sauce thickens to your liking and clings beautifully to every piece of chicken. This final simmer really brings all the flavors together, creating that perfect balance of sweet, spicy, and savory.
Now, take a glass dish or a bowl that's big enough to hold your chicken pieces comfortably. Pour half of that sake mixture over the chicken, making sure each piece gets a nice coating. Then toss the chicken gently with your hands or a spoon so every piece soaks up that flavorful marinade. Cover the dish tightly with cling film or a lid, then pop it into the fridge. Let it chill there for about 30 minutes,this little rest will help the flavors really sink into the chicken.
While the chicken is marinating, it's time to make the sauce. Grab a medium sized frying pan and pour in the other half of the sake mixture. Add your dried chillies, rice vinegar, and brown sugar to the pan. Stir everything together until the sugar dissolves and the ingredients start to combine. Now, throw in the chopped spring onions, minced garlic, sliced water chestnuts, and those crunchy peanuts for some texture and extra flavor. Turn the heat to medium and let the sauce warm up slowly. Keep an eye on it so it doesn't boil too hard,just let it gently bubble and fill your kitchen with that amazing aroma of garlic and spice.
While your sauce is coming together and smelling absolutely delicious, it's time to cook the chicken. Take the marinated chicken pieces out of the fridge and remove them from the marinade, letting any excess drip off. Heat a large frying pan over medium high heat and add a splash of oil. Once it's nice and hot, add the chicken pieces in a single layer. Sear them, turning occasionally, until the juices run clear and the chicken is cooked through,this should take around 5 to 7 minutes depending on the size of your pieces. You want them golden and juicy.
By now, your sauce should have thickened a bit and be incredibly fragrant. Pour the sautéed chicken right into the sauce pan. Give everything a good stir so the chicken is well coated with that glossy, flavor packed sauce. Let it all simmer together for another few minutes, just until the sauce thickens to your liking and clings beautifully to every piece of chicken. This final simmer really brings all the flavors together, creating that perfect balance of sweet, spicy, and savory.
Pairs Well With
