Kung Pao Chicken Stir Fry Recipes

STIR-FRIED KUNG PAO CHICKEN WITH CHILE PEPPERS

Steps:

• Gather the ingredients.
• Cut the chicken into 1-inch cubes.
• Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
• While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
• Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
• Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
• Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
• When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
• Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
• Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
• Add the sauce to the wok. Bring to a boil.
• Add the chicken back into the pan. Stir in the peanuts and the green onion.
• Remove from the heat and stir in the sesame oil. Serve hot.
• Enjoy.

KUNG PAO CHICKEN STIR-FRY

Steps:

• Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, 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.