Chinese · chicken

Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbs Sake; 2 tbs Soy Sauce; 2 tbs Sesame Seed Oil; 2 tbs Corn Flour; 2 tbs Water; 500g Chicken; 1 tbs Chilli Powder; 1 tsp Rice Vinegar; 1 tbs Brown Sugar; 4 Chopped Spring Onions; 6 cloves Garlic Clove; 220g Water Chestnut; 100g Peanuts

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Sake2 tbsp
Soy Sauce2 tbsp
Sesame Seed Oil2 tbsp
Corn Flour2 tbsp
Water2 tbsp
Chicken500 g
Chilli Powder1 tbsp
Rice Vinegar1 tsp
Brown Sugar1 tbsp
Spring Onions4
Garlic Clove6 cloves
Water Chestnut220 g
Peanuts100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	400 kcal
Protein	36 g
Fat	22.5 g
of which saturates	3.3 g
Carbohydrate	14.8 g
of which sugars	4.8 g
Fibre	2.8 g
Salt	1.3 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
2
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
3
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.

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