Kung Pao Chicken With House Rice Recipes

KUNG PAO CHICKEN

Steps:

• Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
• Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
• Serve over noodles and garnish with sliced green onions.

KUNG PAO CHICKEN WITH HOUSE RICE

Steps:

• In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
• Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
• To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot.
• In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
• Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator.
• Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
• Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
• Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve.

KEN HOM'S CLASSIC KUNG PAO CHICKEN

Steps:

• In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
• Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
• In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
• Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.