KUNG PAO CHICKEN
A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice.
Provided by Lauren Allen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
- Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
- Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
- Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
- Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
- Remove from heat and serve with hot cooked rice.
Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 43 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 536 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY
Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 21
Steps:
- Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
- Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
- Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
- Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
- Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
- Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
- Finally, add the peanuts. Give everything a final stir and serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 477 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
KUNG PAO CHICKEN
When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!
Provided by Molly Yeh
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
- Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
- Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.
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KUNG PAO CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerCalories 692 per serving
- Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
- Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
- Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
- Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it's important not to crowd the pan) and brown on one side, about 1-1/2 minutes. Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes. Turn the chicken pieces over and cook for 1 minute. Add 1/2 tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
THE BEST KUNG PAO CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (72)Total Time 30 minsCategory EasyCalories 372 per serving
- Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
- In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
- Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
- Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
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