Szechuankungpaochicken Recipes

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Kung Pao Chicken Recipe - Chinese Restaurant Quality image

Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.

Provided by Judy

Time 40m

Number Of Ingredients 21

Ingredients

1 teaspoon vegetable oil
1 cup raw peanuts ((shelled, with or without the skin))
Can also substitute roasted shelled peanuts and skip this step!
12 oz. 340g chicken breast, cut into 3/4" cubes
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 teaspoon shaoxing wine
1/8 teaspoon salt
a pinch of ground white pepper
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons water
1 teaspoon cornstarch
3 tablespoons oil
3 cloves garlic (, smashed and sliced)
2 thin slices ginger (, minced)
2 dried red chilies
1/2 teaspoon Sichuan peppercorn powder
6 scallions (, white portions only, cut into 3/4" pieces)

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.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 477 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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.