in China

Kon Pao Chicken

updated

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Ingredients for 2 servings:

  • 150 ml water
  • 4 tbsp oyster sauce
  • 2 tbsp ketap manis
  • 2 tbsp rice wine
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chili sauce
  • 1 tbsp soy sauce, dark
  • 2 tsp sugar
  • 1 clove(s) garlic
  • 1 tbsp oil
  • 1 tsp pepper
  • 3 tsp cornstarch
  • 400 g chicken
  • 600 g Asian vegetable mix, frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First of all: 1 tablespoon is about 15 milliliters, but it’s easier to measure with a spoon. First, stir the starch into a little water. Then, combine all liquids (including the starch), then add the sugar, garlic, and pepper. Let the sauce sit in the refrigerator for at least 30 minutes. In the meantime, stir-fry the desired vegetables (we use Asian frozen mix) in a wok. Then push the vegetables to the side and sear the meat in the center. Finally, add the sauce and let it thicken for about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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