Kung Pao Chicken

Method5 steps

1. 1

   Step 1: Stir all the cornstarch (2 tbsp) into the two tablespoons cold water until smooth. Mix this slurry thoroughly with all the sake (2 tbsp), soy sauce (2 tbsp) and sesame oil (2 tbsp). Divide the well-mixed base evenly between two separate clean bowls, keeping one untouched half for the sauce before any raw chicken is handled.

   Uses 2 tbsp sake · 2 tbsp soy sauce · 2 tbsp sesame oil · 2 tbsp cornstarch · 2 tbsp water for the cornstarch slurry

2. 2

   Step 2: Remove any bones from the raw chicken meat (500 g) and cut it into bite-sized pieces. Toss all the chicken with one half of the prepared base in a glass dish. Cover and refrigerate for about thirty minutes, keeping the other half of the base separate and untouched by chicken or its utensils.

   Refrigerated chicken marinating · 30 minUses Only one half of the prepared base for chicken; keep the other half clean · 500 g raw chicken meat, cut into bite-sized pieces in step 2

3. 3

   Step 3: Trim, wash and chop all four spring onions. Peel and chop all six garlic cloves. Prepare and cut the water chestnuts into pieces, draining them if canned. In a medium frying pan, combine the untouched clean half of the prepared base with the chili powder (1 tbsp), rice vinegar (1 tsp) and brown sugar (1 tbsp). Stir in all the prepared spring onion, garlic, water chestnuts and shelled peanuts (100 g).

   Uses The other untouched clean half reserved for sauce · 1 tbsp chili powder · 1 tsp rice vinegar · 1 tbsp brown sugar · 4 spring onions, chopped in step 3 · 6 garlic cloves, chopped in step 3 · 220 g water chestnuts, cut into pieces in step 3; drain if canned · 100 g shelled peanuts

4. 4

   Step 4: Heat the actual sauce mixture slowly over medium heat, stirring, until the garlic and spring onion are aromatic and the sauce begins to simmer. Keep it ready while cooking the chicken separately.

   Uses The complete separate clean sauce pan

5. 5

   Step 5: After the full thirty-minute refrigerated marinating, lift the actual chicken pieces out, letting loose marinade drip back into its dish, and discard the spent raw-chicken marinade. Saute the coated chicken in a large non-stick frying pan over medium heat until fully cooked, turning the pieces and checking they reach at least 74°C / 165°F. Transfer all the fully cooked chicken to the actual hot clean sauce pan and simmer together, stirring, until the sauce is thickened and everything is hot. Serve the finished chicken, chestnuts, peanuts and sauce together.

   Uses All the chicken pieces lifted from their marinade; discard loose spent marinade · All the separately prepared sauce with chestnuts and peanuts