Kung Pao Chicken
Ingredients
- 2 tbs Sake
- 2 tbs Soy Sauce
- 2 tbs Sesame Seed Oil
- 2 tbs Corn Flour
- 2 tbs Water
- 500g Chicken
- 1 tbs Chilli Powder
- 1 tsp Rice Vinegar
- 1 tbs Brown Sugar
- 4 Chopped Spring Onions
- 6 cloves Garlic Clove
- 220g Water Chestnut
- 100g Peanuts
Instructions
- 1. Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
- 2. 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.
- 3. 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.
- 4. 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.