Kung Pao Chicken

Description

Kung Pao chicken (a.k.a. Gong Bao or Kung Po) is a stir-fried Chinese dish that consists of cubed chicken in a sweet, spicy, and savory sauce. It originated in southwestern China in the early 1800s.

This Kung Pao chicken recipe consists of cubed chicken breasts soaked in a marinade (made with cornstarch, water, white wine, soy sauce, and sesame oil) and tossed in a sweet-savory sauce (made with hot chili paste, brown sugar, white vinegar, water chestnuts, peanuts, onions, and garlic).

Ingredients

• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons white wine, divided
• 2 tablespoons soy sauce, divided
• 2 tablespoons sesame oil, divided
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 1 ounce hot chili paste
• 1 teaspoon distilled white vinegar
• 4 ounces chopped peanuts
• 4 green onions, chopped
• 1 tablespoon chopped garlic

Steps

1. Combine water and cornstarch in a cup; set aside.
2. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
3. Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5. Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6. Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.