My fiancé orders the same type of dish at every Chinese restaurant we go to, Kung Pao Chicken. Sometimes he likes it and sometimes he doesn’t.
I consider him an expert in Kung Pao Chicken because he has eaten so many varieties. I wanted to try my hand at making this dish for him, but was worried it wouldn’t stand up to the others that he’s had that he loves.
I shouldn’t have worried, he loved it. And, so did I. The sauce is really delicious and has a bit of a kick, but not very much. You could definitely add more heat to this dish. It’s also great to double the sauce. I like lots of sauce on my rice.
I’m not a fan of breaded meat in my Chinese food (I have no idea why I don’t) so this is not breaded, but you could definitely bread this if you would like.
- 1 pound skinless, boneless chicken breasts, cut into chunks
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided
- 1 to 2 ounce(s) hot chile paste
- 1 teaspoon distilled white vinegar
- 2 teaspoons brown sugar
- 3 green onions, chopped
- 1 tablespoon minced garlic
- 1 (8 ounce) can water chestnuts, drained
- 4 ounces chopped peanuts
- In a small bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.
- In a large bowl, place the chopped chicken in it. Pour the sauce over the chicken, toss, and let marinate in the fridge for 30 minutes.
- In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.
- Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don't boil.
- While the sauce is heating up, remove chicken from the marinade and sauté in a large skill until chicken is cooked.
- Once the chicken is cooked and the sauce is warm, then add the chicken to the sauce and allow to simmer until sauce thickens.
- Serve over rice.