Kung Pao Chicken

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Whisk together the sake, soy sauce, sesame oil and cornflour mixed with the water, then split the mixture into two equal portions.
2. Tip the chicken into a dish with one portion of the sauce, turn to coat, cover and chill for about 30 minutes.
3. In a frying pan, mix the other portion of sauce with the chilli powder, rice vinegar and brown sugar.
4. Stir in the spring onions, garlic, water chestnuts and peanuts.
5. Warm this mixture gently over a medium heat until it smells fragrant.
6. While it warms, lift the chicken from its marinade and fry in a separate large pan until the juices run clear.
7. Tip the cooked chicken into the fragrant sauce and simmer everything together until the sauce thickens.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.