Kung Pao Chicken (宫保鸡丁)

Submitted by:
Jun Li, Heidelberg, Germany
Organic chemistry

Image Source: Author

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 can water chestnuts (8 ounces)
4 ounces chopped peanuts

Marinade:

1. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Sauce:

2.In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

4. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Background

This Chinese dish is suitable for novices because it is easy to cook. It tastes a little bit sweet. If you like spicy food, you can add more chili. I learnt to make this dish for the first time from an App Store.

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