Kung Pao Chicken
Kung Pao chicken (a.k.a. Gong Bao or Kung Po) is a stir-fried Chinese dish that consists of cubed chicken in a sweet, spicy, and savory sauce. It originated in southwestern China in the early 1800s.
Step 1
Gather all the ingredients for cooking
Step 2
Combine water and cornstarch in a cup; set aside.
Step 3
Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
Step 4
Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Step 5
Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Step 6
Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Step 7
Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
