Kung Pao Chicken

What you need

Ingredients

Measured for 3 servings.

• 30 mlDry White Wine
• 30 mlSoy sauce
• 30 mlSesame Seed Oil
• 16 gCorn Flour
• 30 mlWater
• 500 gChicken
• 6 gChilli Powder
• 5 mlRice Vinegar
• 12.5 gBrown Sugar
• 60 gSpring Onions
• 30 gGarlic Clove
• 220 gWater Chestnut

Make it

Method

1. 01

   Weigh and prepare all ingredients for Kung Pao Chicken: 30 ml Dry White Wine, 30 ml Soy Sauce, 30 ml Sesame Seed Oil, 16 g Corn Flour, 30 ml Water, 500 g Chicken, 6 g Chilli Powder, 5 ml Rice Vinegar, 12.5 g Brown Sugar, 60 g Spring Onions, 30 g Garlic Clove, 220 g Water Chestnut. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Dry White Wine in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 30 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Kung Pao Chicken into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.