Chinese Take-Out Kung Pao Chicken Recipe

"A KC favorite! -- This is just as good as any Chinese restaurant! Using 1 tablespoon of hot chili paste will give you a medium-high heat taste you may adjust to suit your heat level use sparingly it is very hot, I recommend to double the sauce ingredients or use 2 pounds of chicken and double the sauce by four times, adding in baby corn, mushrooms, peas or other veggies is a great addition, thinly sliced beef may be used in place of the chicken This can also be made using thinly sliced beef in place of chicken"

Step by Step Method

Step 1

For the marinade; place the chicken cubes into a glass bowl. In a bowl whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then add in 1 tablespoon white wine, 1 tablespoon soy sauce and 1 tablespoon sesame oil; pour over the chicken cubes and toss to coat. Cover and refrigerate for 45 minutes.

Step 2

For sauce; (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1 1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended. note *** If you are doubling the sauce then still only use 1 can drained water chestnuts, 3 green onions only and increase the garlic only a small amount or keep to the same amount.

Step 3

To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).

Step 4

Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.

Step 5

Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).