התמונה להמחשה בלבדKung Pao Chicken
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kung pao chicken, tbs Sake, tbs soya Sauce and tbs Sesame Seed Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the sake or rice wine, soya sauce, sesame oil and cornflour dissolved into water and mix until evenly combined. Divide mixture in half.
- 2Add half of the sake mixture with the chicken pieces and toss to coat to a glass dish or bowl and mix until evenly combined. Cover dish and place in fridge for about 30 minutes.
- 3Add remaining sake mixture, chillies, vinegar and sugar to a medium frying pan and mix until evenly combined. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
Nutrition
- Calories
- 730
- Protein
- 48.3g
- Carbs
- 40.4g
Chef tips
For a kid-friendly version, skip the hot chilli and add diced sweet peppers instead. If there's a peanut allergy, roasted cashews are a brilliant substitute for added crunch and flavour.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kung pao chicken, tbs Sake, tbs soya Sauce and tbs Sesame Seed Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.