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Spicy Kung Pao Chicken

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner Chinese
Spicy Kung Pao Chicken
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 chile paste
  • 2 teaspoons brown sugar
  • 1 teaspoon distilled white vinegar
  • 1 (8 ounce) can water chestnuts
  • 4 ounces chopped peanuts
  • 4 green onions, chopped
  • 1 tablespoon chopped garlic
Instructions
1
Gather all necessary components of the dish.
2
In a separate container, mix water and cornstarch in a cup; reserve for later use.
3
In another vessel, combine 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the previously prepared cornstarch/water mixture in a large glass bowl. Add chicken pieces and thoroughly coat them with the marinade; cover the dish to allow it to chill in the refrigerator for approximately 30 minutes.
4
In a separate bowl, whisk together the remaining 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the remaining cornstarch/water mixture. Add a dash of chili paste, brown sugar, and vinegar to this mixture; then stir in water chestnuts, peanuts, green onions, and garlic. Thoroughly coat the ingredients with this new mixture.
5
Transfer the water chestnut mixture to a medium-sized skillet and heat it over low-medium heat, allowing the aromas to develop.
6
Meanwhile, remove the chicken from its marinade and cook it in a large skillet over medium-high heat, stirring constantly until the chicken is cooked through and its juices run clear.
7
Combine the water chestnut mixture with the sautéed chicken in one skillet. Adjust the heat and simmer together until the sauce thickens to your desired consistency.