Saturday, October 17, 2009

Kung Pao Chicken

This is a great recipe to make in large quantities and then enjoy leftovers for the rest of the week.  You can cook the stir fry veggies in with the sauce if you're trying to keep from dirtying too many dishes.

Kung Pao Chicken (adapted from


0.5 kg skinless, boneless chicken thighs - cut into chunks
1/4 cup and 2 tbsp mirin (rice wine), divided
1/4 cup and 2 tbsp soy sauce, divided
1/4 cup and 2 tbsp sesame oil, divided
2 tbsp cornstarch, dissolved in 2 tablespoons water
2 tbsp hot chile paste (more or less to taste)
4 tsp distilled white vinegar
1/4 cup brown sugar
6 green onions, chopped
4 cloves garlic, minced
250g chopped peanuts
stir fry veggies
cooked rice

1. To Make Marinade: Combine 2 tbsp mirin, 2 tbsp soy sauce, 2 tbsp oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1/4 cup mirin, 1/4 cup soy sauce, 1/4 cup oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. 
4. Serve with stir fry veggies and rice.

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