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A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and fiery dried chilies in a savory-sweet sauce. This Kung Pao Chicken recipe delivers an authentic taste with a balance of flavors and textures. Perfect for a quick and satisfying weeknight meal.
Ísabella Marín
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
In a bowl, combine the sake, soy sauce, and sesame seed oil. In a separate small bowl, dissolve the corn flour in the water. Then, combine both mixtures and divide the total mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat thoroughly. Cover the dish and marinate in the refrigerator for 30 minutes.
In a medium frying pan, combine the remaining sake mixture, chilli powder, rice vinegar, and brown sugar. Mix well. Then, add the chopped spring onions, garlic cloves, water chestnuts, and peanuts. Heat the sauce slowly over medium heat until it becomes aromatic, about 5 minutes.
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