התמונה להמחשה בלבדKung Pao Chicken
A classic, beautifully balanced Asian dish featuring succulent chicken pieces glazed in a lustrous sauce with deep notes of soy, sesame, and a vibrant touch of heat. The interplay between the tender poultry and the crunch of roasted peanuts and water chestnuts delivers a rich, immersive culinary experience for those seeking an authentic Asian meal with distinct character.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
- 2In 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.
- 3In 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.
Nutrition
- Calories
- 730
- Protein
- 48.3g
- Carbs
- 40.4g
Chef tips
To keep the chicken juicy and tender, pat it dry with paper towels before stir-frying. Add the sauce only when the wok is piping hot to achieve a perfect caramelization. For a kid-friendly version, omit the hot chili and add diced sweet bell peppers. If there's a peanut allergy, roasted cashews are a great substitute for extra crunch and flavor.
Culinary reasoning
A classic, beautifully balanced Asian dish featuring succulent chicken pieces glazed in a lustrous sauce with deep notes of soy, sesame, and a vibrant touch of heat. The interplay between the tender poultry and the crunch of roasted peanuts and water chestnuts delivers a rich, immersive culinary experience for those seeking an authentic Asian meal with distinct character.