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Kung Pao Chicken
Kung Pao Chicken
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Homemade kung pao chicken: a customizable, restaurant-quality recipe for spicy food lovers.
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:
  • Mix together water and cornstarch in a cup; let it sit.
  • In a large glass bowl, mix together 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture. Add chicken pieces and coat them evenly. Cover and refrigerate for around 30 minutes.
  • In a medium bowl, mix together 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and the remaining cornstarch/water mixture. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic, tossing to coat evenly.
  • Pour the water chestnut mixture into a medium skillet and gently heat over medium heat until fragrant.
  • Transfer the marinated chicken into a large skillet and cook over medium-high heat, stirring occasionally, until the chicken is fully cooked and the juices run clear.
  • Incorporate the water chestnut mixture with the sautéed chicken in a skillet. Let them simmer together until the sauce thickens to your liking.

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