Szechuan Kung Pao Chicken Recipes

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KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

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.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

KUNG PAO CHICKEN



Kung Pao Chicken image

Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken and peanuts entrée. It has a kick from charred dried chiles, the tingle of Sichuan peppercorns, and a light coating of a subtle sweet-sour sauce.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 15

1/2 cup unsalted raw peanuts
2 tablespoons vegetable oil, preferably peanut
5 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
4 teaspoons Chinese black vinegar or sherry vinegar
2 teaspoons sesame oil
1 tablespoon brown sugar
2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
1 tablespoon minced garlic (from 3 cloves)
2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
Cooked white rice, such as jasmine, for serving

Steps:

  • Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
  • In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
  • Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
  • Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.

SZECHUAN KUNG PAO CHICKEN



Szechuan Kung Pao Chicken image

Make and share this Szechuan Kung Pao Chicken recipe from Food.com.

Provided by ebechan

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves, cubed into 3/4 in cubes
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup unsalted peanuts or 1 cup cashews
2 scallions, sliced
2 tablespoons dry sherry
2 tablespoons hoisin sauce
4 tablespoons black bean sauce
1/4-1/2 teaspoon chili paste
1 tablespoon vinegar
1 teaspoon sugar

Steps:

  • Combine the cubed chicken with the egg white and cornstarch.
  • Refrigerate for 1/2 hour.
  • Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done.
  • Add nuts, scallions, and remaining ingredients.
  • Heat thoroughly and serve at once with rice.

Nutrition Facts : Calories 479, Fat 28.8, SaturatedFat 4.6, Cholesterol 68.7, Sodium 226.9, Carbohydrate 16, Fiber 2.4, Sugar 3.8, Protein 34.2

ULTIMATE KUNG PAO CHICKEN



Ultimate Kung Pao Chicken image

This recipe is from Kylie Kwong's "My China" cookbook and is absolutely delicious! A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar."Gong Bao Jiding" in chinese, is named after 19th century Szechuanese Governor.The original recipe uses chicken thighs, I substituted with chicken breast.

Provided by gemini08

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

20 ounces chicken fillets, cut into 1/2 inch cubes
2 tablespoons cornstarch
2 tablespoons shaoxing wine
4 tablespoons peanut oil
10 small dried red chilies
2 inches piece ginger, cut into thin strips
1 tablespoon brown sugar
1/2 cup roasted unsalted peanuts
2 tablespoons light soy sauce
1 tablespoon black vinegar
szechuan salt and pepper

Steps:

  • Combine chicken with cornstarch and wine in a bowl. Cover, place in refrigerator and leave to marinate for one hour.
  • Place 2 tbs oil and chiles in a cold wok and THEN turn the heat to low. Cook for about 1 1/2 minutes or until chiles begin to darken slightly. Using a slotted spoon, immediately remove chiles and drain on kitchen paper towel.
  • Leaving the chile-infused oil in the wok, turn heat up to high and stir-fry half of the chicken cubes for 3 minutes.
  • Remove with slotted spoon. Add the rest of the oil to the wok with the remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with the ginger and reserved chiles and stir-fry for 30 seconds.
  • Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for another 30 seconds. Serve immediately with Szechuan salt and pepper.

Nutrition Facts : Calories 453, Fat 25.9, SaturatedFat 4.3, Cholesterol 91.4, Sodium 679.9, Carbohydrate 19.6, Fiber 2.8, Sugar 9.6, Protein 37.6

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