Kung Pao Chicken

recipe

Kung Pao Chicken

by Brava Chef Andrew

Brava Chef Andrew photo

Brava Chef Andrew
About this Recipe

Kung Pao Chicken is a Chinese takeout favorite. This is our Brava take on the classic. Chicken is cooked in a flavorful marinade, then tossed in a delicious sauce packed with soy sauce, rice wine vinegar, and a hint of chiles. It's simple, saucy, and totally addicting.

Ingredients

  • For the marinade:
  • 1.75 pounds boneless, skinless chicken breast or thighs, cut into 2½-inch pieces
  • 2.0 tablespoons sesame oil
  • 2.0 tablespoons soy sauce
  • 2.0 tablespoons water
  • 1.0 tablespoons cornstarch
  • 1.0 tablespoons rice wine vinegar
  • For the sauce:
  • 3.0 tablespoons water
  • 2.0 tablespoons soy sauce
  • 2.0 tablespoons white sugar
  • 1.0 tablespoons cornstarch
  • 1.0 tablespoons rice wine vinegar
  • 1.0 tablespoons chili paste
  • 1.0 tablespoons sesame oil
  • 2.0 count scallions, thinly sliced
  • 2.0 cloves garlic, minced
  • 0.25 cups peanuts
  • 0.25 cups water chestnuts (optional)
  • 0.5 teaspoons sesame seeds, to garnish (optional)
  • kosher salt

Equipment

Brava metal tray

mixing bowls

small saucepan

Nutrition Information

Allergens: None

Tags

  • Dinner
  • Kid Friendly
  • American
  • Asian
  • Chicken
  • Chinese
  • Dairy Free
  • Metal Tray
  • Recipes
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Marinate chicken

    • In small bowl, stir together sesame oil, soy sauce, water, cornstarch, and rice wine vinegar.
    • Place chicken in cornstarch mixture, mix well.
    • Marinate for 30 minutes - 12 hours.
  2. 2

    Cook chicken

    • Place chicken on Zones 1, 2 and 3 of metal tray.
    • Slide metal tray into top shelf.
    • Select “Kung Pao Chicken” on your Brava touchscreen and follow instructions.
    • Press green button to begin cooking.
    • While chicken cooks, prepare sauce.
  3. 3

    Prepare Sauce

    • In small bowl, stir together water, soy sauce, sugar, cornstarch, rice wine vinegar, and chili paste.
    • In a small saucepan over medium heat, cook sesame oil, scallions, and garlic until garlic begins to brown, about 90 seconds.
    • Stir in corn starch mixture; bring to a boil.
    • Add peanuts and water chestnuts, if using, to saucepan.
    • Simmer for ~1-2 minutes to thicken. Remove from heat and set aside.
  4. 4

    Toss together and serve

    • When your food is done, transfer chicken to medium bowl; add sauce and toss well. Top with sesame seeds and serve.