Deep Fried Kung Pao Chicken With Peanuts Recipes

STIR-FRIED CHICKEN WITH PEANUTS

Stir-Fried Chicken with Peanuts image

Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Lucinda Scala Quinn

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 12

Ingredients

1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

Steps:

In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

KUNG PAO CHICKEN

Kung Pao Chicken image

Number Of Ingredients 16

Ingredients

1 chicken
8 dried red chili peppers
1/2 cup , skinless roasted peanut
1 slice ginger
1 clove ginger,peeled and sliced
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1 tablespoon soy sauce
SAUCE
2 tablespoons dark soy sauce
1 tablespoon dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
drop sesame oil
2-4 cups oils for frying

Steps:

Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks. Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.Heat deep fryer and add oil for deep-frying. Carefully slide the chicken into the fryer, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.

Nutrition Facts : Nutritional Facts Serves

KUNG PAO CHICKEN WITH PEANUTS

Kung Pao Chicken with Peanuts image

Experience incredible flavor when you make this Kung Pao Chicken with Peanuts. Explore this recipe today for Kung Pao that will make you say wow!

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/3 cup lime juice
2 Tbsp. lite soy sauce
1 Tbsp. finely chopped garlic
1 tsp. ground red pepper (cayenne)
8 boneless skinless chicken thighs (2 lb.)
1/2 cup HEINZ Chili Sauce
1 Tbsp. hoisin sauce
1 green onion, thinly sliced
1 Tbsp. finely chopped PLANTERS Lightly Salted COCKTAIL Peanuts
1 tsp. crushed red pepper

Steps:

Mix first 4 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of chicken. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF). Transfer to large bowl.
Mix chili sauce and hoisin sauce until blended. Add chicken; toss to evenly coat.
Place chicken on platter; top with remaining ingredients.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g

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