This classic Sichuan dish is aromatic and flavoursome, but surprisingly easy to recreate at home. So the next time you're craving a Chinese carry out, why not give this recipe a go?
Kung pao chicken - serves 4
Ingredients for kung pao chicken
- 450g of skinless, boneless chicken breast, cut into chunks
- 120g chopped peanuts
- 200g water chestnuts
- 4 scallions, chopped
- 30ml white wine
- 30ml soy sauce
- 30ml sesame oil
- 30ml hot chilli paste
- 15g cornflour
- 5ml white vinegar
- 2 teaspoons brown sugar
- 2 tablespoons cornflour, dissolved in 2 tablespoons water
Method for making kung pao chicken
- To make the marinade, combine half of the wine, half of the soy sauce, half of the sesame oil and half of the cornflour liquid in a bowl and mix together
- Add the chicken and toss to coat
- Cover the dish and place in the fridge for half an hour
- For the sauce, combine the remaining wine, soy sauce, sesame oil, cornflour liquid, and the chilli paste, vinegar and sugar
- Mix together and add scallions, garlic, water chestnuts and peanuts
- Heat the sauce over medium heat until aromatic
- Remove the chicken from the marinade and saute until cooked through
- Add the chicken to the sauce and let it sizzle until the sauce thickens
Tips for making kung pao chicken
- Substitute the peanuts for cashews for a tasty variant on this recipe
- If you don't have chilli paste, substitute with two fresh chopped chillies
