TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND PEANUTS) RECIPE
Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken recipe.
Provided by J. Kenji López-Alt
Categories Mains
Time 50m
Yield 4
Number Of Ingredients 26
Steps:
- For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.
- For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.
- Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
- Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
- Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.
Nutrition Facts : Calories 600 kcal, Carbohydrate 20 g, Cholesterol 207 mg, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, Sodium 894 mg, Sugar 8 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g
STIR-FRIED CHICKEN WITH PEANUTS
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
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 WITH PEANUTS
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
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
CRISPY KUNG PAO CHICKEN
This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent. Serve with hot cooked white rice.
Provided by tristin
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
- Toss chicken with beaten egg in a bowl until coated. Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.
- Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds.
- Toss the fried chicken with the sauce and peanuts in the wok to serve.
Nutrition Facts : Calories 1017.9 calories, Carbohydrate 67.8 g, Cholesterol 162.2 mg, Fat 71.3 g, Fiber 3.5 g, Protein 43.8 g, SaturatedFat 10.7 g, Sodium 3270.5 mg, Sugar 15.8 g
KUNG PAO CHICKEN WITHOUT PEANUTS
This is an adaptation of the traditional kung pao chicken recipe. It's not quite as spicy, but still has a little kick. It's great for picky eaters or those with nut allergies. Serve with steamed white rice or egg noodles.
Provided by Samantha Biddlecom
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
- Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
- Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 20.3 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 2.8 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 2023.9 mg, Sugar 3.4 g
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