Big Bowls Kung Pao Chicken Copycat Recipes

KUNG PAO CHICKEN

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.

KUNG PAO CHICKEN II (COPYCAT)

Steps:

• Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
• In a small bowl, blend all sauce ingredients. Set aside.
• Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
• Add 2 more tablespoons oil to same wok.
• Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
• Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
• Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
• Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
• Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
• Serve over rice.

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)

Steps:

• Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• Heat wok or heavy skillet, and add chicken breast.
• Stir until the meat changes color, and remove to drain.
• Pour off all but 1/4 cup of the oil.
• Add the dried chilies, and cook until they begin to blacken and smoke.
• Add the scallion whites and garlic, and stir briefly.
• Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• Add the chicken pieces, and toss to coat.
• When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.

KUNG PAO CHICKEN

Steps:

• In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

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.