Delicious Kung Pao Chicken Recipes

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

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.

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.

DELICIOUS KUNG PAO CHICKEN

Steps:

• Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
• Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
• Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
• Turn off heat.
• Stir in hot sesame oil and peanuts.
• Serve hot with steamed rice.

KUNG PAO CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
• In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
• Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
• Add peanuts and sauté for another 3 minutes.
• Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
• Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
• Garnish with more green onion and serve with rice.
• Enjoy!

CRISPY KUNG PAO CHICKEN

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.

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.