Kung Pao Chicken Recipe Epicuriouscom

KUNG PAO CHICKEN RECIPE

Steps:

• In a bowl, combine the beaten egg white and the cornstarch. Add the chicken and stir to coat, then stir in 1Tablespoon oil. Let stand for 30 minutes. While the chicken is marinating, heat a wok or wide frying pan over medium high heat with ½ cup of vegetable oil. Add the peanuts and stir continuously until the peanuts are light brown. Remove them to a colander. Re-heat the wok or wide frying pan over medium high heat. Add 2 cups of oil. When the oil is hot, add the chicken, stirring to separate. Cook the chicken until opaque, about 2 minutes. Lift out the chicken and set aside on paper towels to drain. In the wok, over high heat, combine the bean sauce, Hoisin sauce, pepper seeds, wine and sugar. Heat through for about 1 minute, then add the chicken. Stir and heat through. Add the peanuts and scallions. Stir quickly for only about 30 seconds. Serve immediately with steamed rice.

KUNG PAO CHICKEN

Steps:

• Directions: 1 - Cut chicken into 1/2 to 1 inch pieces 2 - Prepare marinade. Add marinade to chicken and marinate for 30 minutes or more. 3 - Prepare the sauce 4 - Heat a wok or large skillet over high heat until it smokes. 5 - Add oil and swirl around pan 6 - Working in batches, add chicken to pan, and cook for two to three minutes remembering to scoop chicken and scrape bottom. Move chicken to expose bottom of pan and add garlic, ginger, and chilies. Cook for 30 seconds then mix with chicken. Splash sherry or wine around sides of pan, stir for another minute or two. Remove chicken and set aside. Cook remaining chicken in same manner until complete, wiping pan with paper towel between batches to prevent burning. 7 - Return cooked chicken to pan, add green onions and cook for another minute. 8 - Stir sauce, add to chicken and mix until sauce thickens. 9 - Add peanuts, mix through, and serve.

KUNG PAO CHICKEN

Steps:

• Cut 1 pound of chicken thighs into 1/2 inch cubes. Marinate it with 1 tsp of salt, 1/2 tsp of onion powder. Unlike fresh onions, and 2 tsp of Chinese cooking wine. Then coat the chicken with 1.5 tbsp of cornstarch and 1 egg white. Keep mixing it until it gets to a creamy and velvety texture. Set it aside for 20 minutes.
• The cornstarch and egg white combination is a technique in Chinese cuisine, known as velveting. It creates a starchy layer that can preserve the moisture of meat while cooking. Which leads to the juicy, tender meat.
• Dice 1 tbsp of Sichuan peppercorns. Cut a handful of red dried chilies into short pieces. Roughly diced 4 pieces of white parts of the scallion. Prepare 1 tbsp of minced garlic, and 1 tsp of minced ginger.
• Heat your wok until it is smoking. Add a generous amount of oil. Give it a toss so the oil covers the bottom. Wait for it to smoke. That means the wok is hot enough. Then add the chicken. Spread the meat so most pieces are touching the bottom of the wok. Do not stir and flip the meat or else it will stick to the wok immediately. When cooking with a carbon steel wok, you have to wait and let one side of the meat sear. Once it is nice and golden, the wok will release the food easily.
• Once the chicken is cooked and you got some nice brown color. Turn off the heat and take it out.
• Drizzling in a little more oil to the wok along with 1 tbsp of Sichuan Dou Ban Jiang. Stir this on low heat for a couple of minutes. When you see all the oil becomes a red-orange color, add the garlic, ginger, diced Sichuan peppercorn, red dried chilies and 2 tbsp of brown sugar. This is an extremely flavorful dish. The purpose of the sugar is to balance all the tanginess. You just stir until the sugar melts. Introduce the chicken back into the wok. Add the seasonings - 1 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar and a tsp of dark soy sauce. Pour in the cornstarch dissolved in water and stir immediately.

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

Steps:

• In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts. # VARIATION Cashew Chicken: Substitute the same amount of cashews for the peanuts.

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 CHICKEN

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

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.