This Kung Pao Chicken Will Knock Your Socks Off

Name: This Kung Pao Chicken Will Knock Your Socks Off
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp cooking white wine; 1/8 cup Knorr Liquid Seasoning Chili; 1 tbsp sesame oil; 1 tbsp cornstarch, dissolved in 1 tbsp water; 1/2 kilogram skinless chicken breast fillet, cut into chunks; 1 tbsp cooking white wine; 1/8 cup Knorr Liquid Seasoning Chili; 1 tbsp sesame oil; 1 tbsp cornstarch, dissolved in 1 tbsp water; 2 tsp brown sugar; 1 tsp white vinegar; 1 tbsp garlic, chopped; 1/2 cup canned water chestnuts, quartered; 1/4 cup peanuts, chopped; 2 pcs red chillies, chopped; 4 pcs spring onion stalks, chopped

Say goodbye to those take out boxes and finally learn how to make delicious Kung Pao Chicken just in time for the Chinese New Year Celebrations. This flavor-packed recipe is deceptively simple. Using only a handful of pantry staples, including umami-rich Knorr Liquid Seasoning Chili, this Kung Pao Chicken recipe proves that simple can be delicious and festive.

Serve this with your usual Chinese New Year dishes for a big celebration or keep it simple and serve it with rice and vegetables for a flavorful dinner at home.

Tips

If you want your dish to be less spicy, wash the red chiles or substitute with 1 tsp dried chili flakes.

60 min.
4 People
Easy

Ingredients

Kung Pao Chicken Marinade:

1 tbsp cooking white wine
1/8 cup Knorr Liquid Seasoning Chili
1 tbsp sesame oil
1 tbsp cornstarch, dissolved in 1 tbsp water
1/2 kilogram skinless chicken breast fillet, cut into chunks

Kung Pao Chicken Sauce:

1 tbsp cooking white wine
1/8 cup Knorr Liquid Seasoning Chili
1 tbsp sesame oil
1 tbsp cornstarch, dissolved in 1 tbsp water
2 tsp brown sugar
1 tsp white vinegar
1 tbsp garlic, chopped
1/2 cup canned water chestnuts, quartered
1/4 cup peanuts, chopped
2 pcs red chillies, chopped
4 pcs spring onion stalks, chopped

Cooking Method

Make the Kung Pao Marinade:

Combine all the marinade ingredients in a bowl large enough to fit all the chicken pieces.
Add the chicken pieces into the bowl and toss to coat. Refrigerate for 30 minutes.

Make the Kung Pao Sauce:

Add cooking white wine, Knorr Liquid Seasoning Chili, sesame oil, cornstarch slurry, brown sugar, and white vinegar in a medium bowl. Mix well.
Into the same bowl, add garlic, water chestnuts, peanuts, chiles, and spring onions. Toss to coat.
Transfer sauce mixture into a medium skillet and heat slowly over medium heat until aromatic. Set aside.

Make the Kung Pao Chicken:

In a separate pan, cook the marinated chicken pieces over medium high heat. Stir a few times until chicken is cooked and the juices run clear..
Get the kung pao sauce with water chestnut that you’ve set aside and add it into the pan where the chicken is cooking. Mix well.
Reduce heat to low and let simmer until the sauce thickens.
Serve warm with sides and hot bowls of rice.

To make this a meal that’s ready in less than 20 minutes, prep your ingredients ahead of time and marinate the chicken overnight. When you’re ready to cook, all you need to do is pan-fry the chicken and cook it with the sauce. This saves you time and ensures you have a delicious homemade meal anytime you like. Do the same for any big celebration. Prepare everything the night before so on the day of your party, you’ll spend less time in the kitchen and more time mingling with guests.