Kung Pao Chicken
Contains statutory allergens: Peanuts, Sesame, Gluten, Soy, Sulphites
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Ingredients (13)
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Instructions (10)
Gather all ingredients.
Combine water and cornstarch in a bowl. Set aside.
Combine half the wine, soy sauce, sesame oil, and cornstarch/water mixture in a large glass bowl.
Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
Combine remaining wine, soy sauce, sesame oil, and remaining cornstarch/water mixture in a medium bowl.
Whisk in chili paste, brown sugar, and vinegar.
Add water chestnuts, peanuts, spring onions, and garlic and toss to coat.
Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
