Zhisheng’s Kung Pao Chicken

Kung Pao Chicken is a very delicious traditional Chinese food, I like it very much.

Ingredients

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

Instructions

1. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
2. Place chicken pieces in a glass dish or bowl and add marinade.
3. Cover dish and place in refrigerator for about 30 minutes.
4. In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
5. Mix together and add green onion, garlic, water chestnuts and peanuts.
6. In a medium skillet, heat sauce slowly until aromatic.
7. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
8. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Enjoy!

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