Are you tired of the same old recipes and craving something bold and flavorful? Look no further because I’ve got a fantastic recipe for you – Takeout-Style Kung Pao Chicken! This Chinese dish is a true crowd-pleaser, and it’s about to become your new favorite. Picture this: succulent pieces of chicken, perfectly cooked and infused with a delightful mix of spices. Add in crunchy peanuts and a medley of colorful veggies, all stir-fried to perfection. But what really sets this Takeout-Style Kung Pao Chicken dish apart is the sauce. It’s a tantalizing blend of sweet, tangy, and spicy flavors, creating a symphony of taste in every bite. You’ll experience a hint of smokiness and just the right amount of heat, making your taste buds dance with joy. The best part? This Takeout-Style Kung Pao Chicken recipe is incredibly easy to follow, so you don’t need to be a master chef to whip it up. Say goodbye to boring weeknight dinners and hello to the excitement of Takeout-Style Kung Pao Chicken. Get ready to impress your loved ones with an authentic taste of China right in your own kitchen. Let’s get cooking and embark on a culinary adventure you won’t soon forget!
Ingredients
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons white wine, divided
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound skinless, boneless chicken breast halves – cut into chunks
- 1 ounce hot chili 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
Directions
- Combine water and cornstarch in a cup; set aside.
- Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
- Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
- Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
- Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
- Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
