ALLRECIPES KUNG PAO CHICKEN RECIPES

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CRISPY KUNG PAO CHICKEN RECIPE | ALLRECIPES



Crispy Kung Pao Chicken Recipe | Allrecipes image

This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent. Serve with hot cooked white rice.

Provided by tristin

Categories     World Cuisine    Asian

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 15

1 quart vegetable oil for frying
½ pound chicken tenders, cut into bite-size pieces
1 egg, beaten
1 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3 tablespoons chopped green onion
2 teaspoons red pepper flakes
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
? cup dry roasted peanuts

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.

Nutrition Facts : Calories 1017.9 calories, CarbohydrateContent 67.8 g, CholesterolContent 162.2 mg, FatContent 71.3 g, FiberContent 3.5 g, ProteinContent 43.8 g, SaturatedFatContent 10.7 g, SodiumContent 3270.5 mg, SugarContent 15.8 g

KUNG PAO CHICKEN STIR-FRY RECIPE | ALLRECIPES



Kung Pao Chicken Stir-Fry Recipe | Allrecipes image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories     World Cuisine    Asian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 17

1?½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1?½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
? cup roasted peanuts, or to taste

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.

Nutrition Facts : Calories 277.3 calories, CarbohydrateContent 12.1 g, CholesterolContent 64.6 mg, FatContent 13.7 g, FiberContent 1.2 g, ProteinContent 26.3 g, SaturatedFatContent 2.4 g, SodiumContent 457.4 mg, SugarContent 5.8 g

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