EASY KUNG PAO CHICKEN RECIPES RECIPES

Name: Kung Pao Shrimp
Cook time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 4 to 6 chiles de arbol or other dried chiles; 3 tablespoons (45 ml) vegetable or canola oilu00A0; 2/3 cup (150 g) whole roasted cashews; 3 cloves garlic, choppedu00A0; 3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveinedu00A0u00A0; 1 red bell pepper, cut like French friesu00A0; 1 medium onion, cut into large diceu00A0; 1/3 cup (90 ml) oyster sauceu00A0; 2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to tasteu00A0; 1 teaspoon cornstarchu00A0; 1/4 cup (60 ml) chicken stock or wateru00A0; 3 scallions, slicedu00A0; 1/2 teaspoon sesame oilu00A0; Ground white pepperu00A0; Steamed rice, for serving

KUNG PAO SHRIMP RECIPE | JET TILA | FOOD NETWORK

Kung Pao Shrimp Recipe | Jet Tila | Food Network image

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Provided by Jet Tila

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.

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

P.F. Chang's Kung Pao Chicken Recipe | Top Secret Recipes image

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.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Ingredients

Nutrition Facts : Calories 550 calories

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KUNG PAO SHRIMP RECIPE | JET TILA | FOOD NETWORK

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category main-dish
Cuisine asian

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