Prepare time: 30 min
Cook: 30 min
Ready in: 60 min

In Asia, chicken is one of the favorite dishes after pork and vegetables in every time meal. As the fast food restaurant grew up, the used of chicken in meals increased. But some of us still interested in traditional one. One of the traditional and tasty meals with chicken with it necessary ingredients is Kung Pao Chicken. Taste the peanuts sauce and cashew chewed in your mouth with following this steps below.

How to Make Kung Pao Chicken

The ingredients of Kung Pao Chicken are easy to be found, and the nutrition of the meals is safe for every age, except for the allergen. Kung Pao Chicken can also be leftover, so you won’t feel waste the food if it’s not run, out at the time you make the meals. Look at this ingredients and steps below to know the ingredients and how to make the Kung Pao Chicken.

Ingredients:

  • 1 pound chicken breast with no skin
  • Two tablespoons of soy sauce
  • Two tablespoons of sesame oil
  • 1 ounce of chile paste
  • Two tablespoons of cornstarch
  • Two tablespoons of white wine
  • One teaspoon distilled white vinegar
  • Four green onions
  • Three kinds of garlic
  • Two teaspoons of brown sugar
  • 8 ounce of water chestnuts (approximately one can)
  • 40gr of peanuts

Directions:

1First, we have to marinate the chicken breast. Put one tablespoon of wine, one tablespoon of cornstarch which already dissolved in water, and one tablespoon of oil together. Poured to the lying chicken on a plate. Give little pressure to chicken. Place in refrigerator for about 35 minutes.

2Chopped the garlic roughly, slice the green onions, and peanuts. Set aside the garlic, green onions and peanuts in a different bowl. Safe them with covered in the case to avoid something contaminated the green onions, garlic, and peanuts.

3To make the sauce, combine one tablespoon of wine, one tablespoon of oil, one tablespoon of cornstarch mixed water, chili paste, vinegar, and sugar. Mix with garlic, green onions, water chestnut, and peanuts. In a pan, heat the sauce until it smells yummy.

4Remove the marinated chicken from refrigerator and saute in a large pot. When you see the juice is come out and the meat is white as it is already done. Add the sauce and let it simmer together until the sauce is thickened and covered the chicken meat.

The Kung Pao Chicken usually serve with rice as the first carbohydrate intake every day. For your information, the Kung Pao Chicken often served when the Lunar New Year is coming. With its spicy taste, in the new year, people wish that they have a fiery spirit just like the spiciness of Kung Pao Chicken. Good luck on making the Kung Pao Chicken.