CHICKEN WITH KUNG PAO SAUCE RECIPES

KUNG PAO CHICKEN RECIPE | ALLRECIPES

Kung Pao Chicken Recipe | Allrecipes 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 Asian Chinese

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

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, CarbohydrateContent 25.3 g, CholesterolContent 65.9 mg, FatContent 23.3 g, FiberContent 4.2 g, ProteinContent 34.4 g, SaturatedFatContent 3.8 g, SodiumContent 595.6 mg, SugarContent 6.8 g

AUTHENTIC KUNG PAO CHICKEN | CHINA SICHUAN FOOD

Authentic Kung Pao Chicken | China Sichuan Food image

One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.

Provided by Elaine

Categories Main Course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 23

Ingredients

2 chicken legs ( , remove skin and cut into small cubes (around 150g to 200g))
½ cup fried peanuts ( , you may use roasted peanuts or salt baked ones)
2 leek onion ( , only white part, cut into small section.)
6 ~8 dried chili peppers ( , change the amount according how hot you wish it to be)
3 tbsp. cooking oil
1 tsp. whole Sichuan peppercorn ( , or you can use Sichuan peppercorn powder)
1 tbsp. Chinese chili oil
pinch of salt
a small pinch of salt
2 tsp. dark soy sauce ( , for coloring)
1/2 tbsp. cooking wine
2 tsp. cornstarch
1 tbsp. water
½ tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. a small pinch of salt
1 inch ginger grated
1 tbsp. chopped green onion
2 garlic cloves ( , finely chopped)
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
2 tsp. sugar

Steps:

Prepare a small bowl; add all the seasonings for the sauce together.
If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.
Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, soy sauce, water, cooking wine and cornstarch.
Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well.
Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using). At last mix in fried peanuts. Transfer out immediately as long as everything is well combined.

Nutrition Facts : Calories 635 kcal, CarbohydrateContent 34 g, ProteinContent 20 g, FatContent 48 g, SaturatedFatContent 6 g, CholesterolContent 39 mg, SodiumContent 1968 mg, FiberContent 8 g, SugarContent 10 g, ServingSize 1 serving

More about "chicken with kung pao sauce recipes"

KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving

1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

See details

KUNG PAO CHICKEN RECIPE: HOW TO MAKE IT

My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia
From tasteofhome.com
Reviews 3.5
Total Time 40 minutes
Category Dinner
Calories per serving

In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

See details

KUNG PAO CHICKEN RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 703.3 per serving

Serve over hot rice.

See details

KUNG PAO SAUCE | CHINA SICHUAN FOOD

detailed guideline about how to prepare a well balanced kung pao sauce
From chinasichuanfood.com
Reviews 5
Total Time 13 minutes
Category sauce
Cuisine Sichuan

Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.

See details

P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES

Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks. More cool P.F.Chang's copycat recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 30 minutes0S
Calories 550 calories per serving

See details

BEST KUNG PAO CHICKEN MEATBALLS RECIPE - HOW TO ... - DELISH

Kung Pao Chicken Meatballs are an effortless weeknight dinner.
From delish.com
Reviews 5
Total Time 1 hours
Category weeknight meals, main dish
Cuisine American

In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls. In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm. Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved. Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes. Top with peanuts and serve over rice.

See details

KUNG PAO CHICKEN (JUST LIKE CHINESE TAKEOUT) - RASA MALAYSIA

Add the chicken, peanuts and the Kung Pao Sauce and cook until the chicken is done. Tips on How to Stir-Fry Kung Pao Chicken. Heat the wok or skillet before stir-frying. Cut the chicken into uniform pieces so they cook evenly. Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
From rasamalaysia.com

See details

KUNG PAO CHICKEN - WIKIPEDIA

Kung Pao chicken (Chinese: ????; pinyin: Gongbao jiding), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers.The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.
From en.wikipedia.org

See details

KUNG PAO CHICKEN | RECIPETIN EATS

15/10/2018 · Traditionally in China, Kung Pao Chicken is a dry stir fry. Which means, unlike 99% of other Asian stir fries on my site like Chop Suey and Cashew Chicken, it’s not swimming in loads of sauce. But with Kung Pao Chicken, the sauce is very intense flavoured so you don’t need loads of it. When it mixes in with the rice, just a bit of sauce ...
From recipetineats.com

See details

SKINNY SLOW COOKER KUNG PAO CHICKEN | THE RECIPE CRITIC

02/01/2020 · Skinny Slow Cooker Kung Pao Chicken recipe is served with a few vegetables and mixed in a sweet and tangy sauce that has a little bit of heat in it if you prefer. Slow Cooker General Tso’s Chicken is breaded and usually fried chunks of chicken that are chopped up and cooked in a sweet and spicy sauce.
From therecipecritic.com

See details

KUNG PAO CHICKEN - CAFE DELITES

07/08/2020 · Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe ...
From cafedelites.com

See details

KUNG PAO CHICKEN RECIPE | FOOD NETWORK

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.
From foodnetwork.com

See details

KUNG PAO CHICKEN - ONCE UPON A CHEF

13/05/2020 · Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies.
From onceuponachef.com

See details

THE BEST KUNG PAO CHICKEN - NATASHASKITCHEN.COM

18/08/2020 · Toss your chicken cubes in the above marinade ingredients and set aside for 10 to 30 minutes. When you go to add your chicken into the stir-fry pan, the coating acts as a protective shield against the heat. This results in ultra-tender and juicy chicken! Kung Pao Sauce. Prepare your sauce while your chicken is undergoing the velveting process.
From natashaskitchen.com

See details

KUNG PAO CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Get Kung Pao Chicken Recipe from Food Network. ... then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. ... Quick & Easy ...
From foodnetwork.com

See details

PANDA EXPRESS KUNG PAO CHICKEN COPYCAT - DINNER, THEN DESSERT

22/08/2017 · Panda Express Kung Pao Sauce: If you don’t want to make the sauce yourself you can buy the bottled variety and follow the recipe for the vegetables and chicken to complete the dish. Wok : The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
From dinnerthendessert.com

See details

KUNG PAO CHICKEN MEATBALLS - INQUIRING CHEF

17/12/2021 · The flavors of Kung Pao sauce are always irresistible – the sweet and savory rich brown sauce just brings everything together. But it’s the crunch of peanuts on top that make this dish stand out. And flavorful meatballs are even more fun to eat in this dish than the classic cubes of chicken.
From inquiringchef.com

See details

GONG BAO JI DING (SICHUAN KUNG PAO CHICKEN) RECIPE

06/05/2020 · Unlike many stir-fries, wok hei—the smoky "breath of the wok" achieved by stir-frying over extreme heat—plays only a minor role in the flavor of kung pao chicken. Still, you don't want to crowd the pan to the point where the chicken steams instead of frying, so I wouldn't recommend making more than a single (two-serving) batch at a time.
From seriouseats.com

See details