ChineseMain course
Kung Pao Chicken
This Kung Pao Chicken features tender chicken coated in a light marinade, then seared and tossed with a sticky, complex sauce. The quick soak in sake and soy helps the chicken stay moist through cooking. It all comes together with plenty of aromatics and crunchy peanuts, simmering until the sauce clings to every piece.
23 minServes 4
Method
4 steps · 23 min total
- 01
Make the Marinade Base
In a medium bowl, whisk together the 2 tablespoons sake, 2 tablespoons soy sauce, 2 tablespoons sesame oil, and a slurry of 2 tablespoons cornflour mixed with 2 tablespoons water until smooth. Divide this base mixture in half. - 02
Marinate the Chicken
Combine one half of the prepared marinade base with the 500g chicken pieces in a glass dish or bowl. Toss to ensure the chicken is evenly coated, then cover and refrigerate for about 30 minutes to let the flavors soak in.
