Authentic Kung Pao Chicken Recipe

Ingredients

• 2 tablespoons white wine, divided
• 2 tablespoons soy sauce, divided
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 1 ounce hot chile paste
• 2 teaspoons brown sugar
• 1 teaspoon distilled white vinegar
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts
• 4 green onions, chopped
• 1 tablespoon chopped garlic

Instructions

1. Prepare all the ingredients needed for the recipe.
2. In a large bowl, whisk together 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch until well combined. Add the chicken and mix thoroughly to ensure it's fully coated. Cover and marinate in the refrigerator for 30 minutes.
3. In a separate bowl, mix the remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil. Whisk in the chili paste, brown sugar, and vinegar. Then, add the water chestnuts, peanuts, green onions, and garlic, tossing to combine.
4. Pour the water chestnut sauce mixture into a medium skillet. Heat gently over medium heat until fragrant.
5. Remove the chicken from the marinade and place it in a large skillet. Cook over medium-high heat, stirring frequently, until the chicken is fully cooked and the juices run clear.
6. Combine the water chestnut mixture with the cooked chicken in the skillet. Adjust the heat and let it simmer until the sauce thickens and evenly coats the chicken, approximately 1 to 2 minutes.

Nutrition

• Calories: 437 kcal
• Fat Content: 23 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 596 mg
• Protein Content: 34 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g