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.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
EARL'S KUNG PAO (PROTEIN OF YOUR CHOICE)
Earl's Restaurant in Canada makes the most amazing Kung Pao - it's on their menu as chicken, but I had it made vegetarian, and wow, is it fantastic! Make it however you like... at Earl's, you order by the number of peppers... 1 for mild, 6 for scorching... I like 6! *Note* The peppers are not eaten, they're cooked in the sauce, and then removed. Passed along to my by a friend who I ate there with... she mentions that if you cannot find the peppers, you can sub them with 2 tsp chili paste and 1 1/2 tsp chili flakes (to taste.)
Provided by Katzen
Categories Szechuan
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
- Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
- While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
- Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
- Cook whole wheat pasta until al dente. Drain.
- Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
- Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
- Enjoy!
Nutrition Facts : Calories 732, Fat 35.2, SaturatedFat 4.8, Sodium 917, Carbohydrate 82.9, Fiber 6.4, Sugar 6.2, Protein 24.6
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.
KUNG PAO
A delicious Chinese dipping sauce, or use last minute mix in stir-fry. Do not cook over 15 seconds when you add to stir-fry or sugar will caramelize. Got it from Simply Ming on PBS
Provided by reya doucette
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté garlic, ginger and chili sauce in oil till aroma releases.
- Add soy sauce, vinegar and sugar. Boil one minute.
- Add cornstarch mix. Stir till thickened.
- Cool, bottle and store in fridge.
Nutrition Facts : Calories 201.9, Fat 2.5, SaturatedFat 0.4, Sodium 2721.1, Carbohydrate 40.4, Fiber 0.9, Sugar 34.5, Protein 5.5
PORTABELLA KUNG PAO
Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.
Provided by LoriInIndiana
Categories Vegetable
Time 40m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Whisk all ingredients for the sauce together except the cornstarch.
- Whisk in cornstarch until dissolved.
- Set aside.
- Prepare vegetables.
- Heat oil in a large skillet or wok over high heat.
- Add ginger, garlic, and pepper flakes.
- Stir fry 20-30 seconds.
- Add mushrooms and asparagus and stir fry 1 minute.
- Add water, cover, and steam 2 minutes.
- Uncover and stir in sauce mixture.
- Bring to a boil and cook 1 minute or until thickened.
- Add tomatoes and scallions.
- Garnish each serving with cashews.
- Serve immediately with sesame noodles.
Nutrition Facts : Calories 228.7, Fat 11.7, SaturatedFat 2.2, Sodium 1020.8, Carbohydrate 20.4, Fiber 4, Sugar 7.2, Protein 8.1
VEGETABLE KUNG PAO WITH BROCCOLI AND PEANUTS
I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
- Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
- Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
- Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
- Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
- Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
- Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
- Add the broccoli, fried tofu and peanuts.
- Toss lightly to coat and heat through.
- Serve with steamed rice.
Nutrition Facts : Calories 874.6, Fat 62.9, SaturatedFat 9.8, Sodium 1089, Carbohydrate 51, Fiber 12.5, Sugar 15.5, Protein 37.2
SOUTHWESTERN KUNG PAO
Make and share this Southwestern Kung Pao recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Dice chicken breast into small bite-sized chunks.
- Divide into two Ziploc bags or bowls for marinating.
- Dice the pork into similar size pieces, divide, and add to containers with chicken.
- To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
- Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
- Heat slowly.
- Heat 1 T sesame oil in a wok or large sauté pan on high heat.
- Add chicken and pork from both containers and cook until meat is cooked.
- Add diced red bell pepper, cook until tender.
- Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
- Add cornstarch mixture.
- Stir in thoroughly.
- Serve mixture on tortillas.
Nutrition Facts : Calories 478.1, Fat 24, SaturatedFat 4.6, Cholesterol 80.1, Sodium 454.1, Carbohydrate 31.1, Fiber 7.8, Sugar 6.5, Protein 37.1
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