Crazy Good Kung Pao Chicken
By: Leah Rodrigues
Published: September 18, 2012

There are two things that make a delicious kung pao chicken: roasted peanuts and chili sauce. This recipe has both. Instead of spending money on take-out, heat up the wok and cook this dynamite dish at home. Serve your kung pao chicken with plenty of steamed rice.
 
Kung Pao Chicken
 
Ingredients:
 
1 1/2 pounds Chicken Breast Meat
2 tablespoons White Wine
2 tablespoons Soy Sauce (La Choy brand is wheat free)
2 tablespoons Sesame Oil
2 tablespoons Cornstarch
1 teaspoon White Vinegar
2 teaspoons Brown Sugar
4 Green Onions, chopped
2 cloves Garlic, crushed
5 ounces Water Chestnuts, sliced
3 ounces Salted Peanuts, chopped
2 tablespoons Hot Chili Paste, Sambal Olek or Chili Garlic Sauce
 
Directions:
 








In a small bowl, dissolve 1 Tablespoon of the cornstarch in 1 Tablespoon of cold water. Combine with 1 Tablespoon wine, 1 Tablespoon soy sauce and 1 Tablespoon oil.


   
Cut chicken into large chunks and place in a gallon Ziplock bag, pour marinade in bag.  Seal, turn over a couple of times and place in refrigerator for about 30 minutes.


   
Remove chicken from marinade and saute chicken in a large skillet until meat is white. Discard marinade.


   
Meanwhile make the sauce: In a small saucepan, combine 1 Tablespoon wine, 1 Tablespoon soy sauce, 1 Tablespoon oil 1 Tablespoon water/cornstarch mixture, chili paste, vinegar and sugar. Stir until mixed.


   
Add green onions, garlic, water chestnuts and peanuts and heat sauce slowly to a boil.


   
Add sauce to skillet with chicken and let simmer together until the sauce thickens.


   
Serve with rice and plenty of water to drink.

In a small bowl, dissolve 1 Tablespoon of the cornstarch in 1 Tablespoon of cold water. Combine with 1 Tablespoon wine, 1 Tablespoon soy sauce and 1 Tablespoon oil.


     
Cut chicken into large chunks and place in a gallon Ziplock bag, pour marinade in bag.  Seal, turn over a couple of times and place in refrigerator for about 30 minutes.


     
Remove chicken from marinade and saute chicken in a large skillet until meat is white. Discard marinade.


     
Meanwhile make the sauce: In a small saucepan, combine 1 Tablespoon wine, 1 Tablespoon soy sauce, 1 Tablespoon oil 1 Tablespoon water/cornstarch mixture, chili paste, vinegar and sugar. Stir until mixed.


     
Add green onions, garlic, water chestnuts and peanuts and heat sauce slowly to a boil.


     
Add sauce to skillet with chicken and let simmer together until the sauce thickens.


     
Serve with rice and plenty of water to drink.

Comments:
foodvergnugen
July 30, 2013

Awesome recipe!  Didn't have water chestnuts but the dish was excellent without it.  Instead of white wine, I used sherry cooking wine, upped the garlic factor, used about a tablespoon of fish sauce.  Instead of 30 min marinade, I just pounded the chicken and cut into tiny strips instead of cubing it and poured marinade ingredients into same bowl.  Let it sit while I prepped the rest.