Kung Pao Chicken


  • 2 tbs Sake
  • 2 tbs Soy Sauce
  • 2 tbs Sesame Seed Oil
  • 2 tbs Corn Flour
  • 2 tbs Water
  • 500g Chicken
  • 1 tbs Chilli Powder
  • 1 tsp Rice Vinegar
  • 1 tbs Brown Sugar
  • 4 Chopped Spring Onions
  • 6 cloves Garlic Clove
  • 220g Water Chestnut
  • 100g Peanuts


Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.

In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.

In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.

Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.