Kung Po Chicken


Marinating a recipe’s protein in cornstarch and sake is a Chinese technique known as silkening. It gives food a tender, velvety texture like the awesome Orange Beef recipe.

I made this delicious recipe for Kung Po Chicken for my wife on Valentine’s Day one year (back before the days of her peanut allergy…) In addition to being incredibly tasty, it was also fast and simple – a winning combination. The sweet & savoury sauce pulls the whole dish together. While the smoky, hot Chiles and crunchy peanuts add delicious highlights and great texture. I give this one two thumbs up!
Kung Po Chicken 

Adapted from Kylie Kwong 

Serves: 4
White rice, for serving
1 pound 1/4 boneless chicken thighs, cubed
2 tablespoons cornstarch
2 tablespoons sake
2 tablespoons peanut oil
10 small dried red chiles
2 tablespoons peanut oil
1 tablespoon brown sugar
1/2 cup roasted unsalted peanuts, chopped
2 tablespoons soy sauce
1 tablespoon vinegar
Salt and pepper, to taste
  1. Combine the chicken with the cornstarch and rice wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
  2. Place oil and Chiles in a hot wok and then turn heat to low. Cook for about 60 seconds or until Chiles begin to darken slightly. Using a slotted spoon, immediately remove Chiles and drain on paper towel.
  3. Leaving Chile-infused oil in wok, turn heat up to High and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
  4. Add extra oil if needed and stir-fry remaining chicken for 3 minutes. Return all chicken to wok, along with reserved Chiles and stir-fry for 30 seconds.
  5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately sprinkled with salt and pepper, over rice.

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