KUM PAO CHICKEN RECIPES

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3-4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into 1 inch pieces; 1 tablespoon cornstarch; 2 teaspoons light sesame oil or 2 teaspoons vegetable oil; 3 tablespoons green onions, chopped with tops; 2 garlic cloves, minced; 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste); 1/2 teaspoon powdered ginger (can use fresh grated if preferred); 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar; 1/3 cup dry roasted peanuts; 4 cups cooked rice, hot

KUNG PAO CHICKEN RECIPE - FOOD.COM

Kung Pao Chicken Recipe - Food.com image

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.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

Steps:

Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.

Nutrition Facts : Calories 703.3, FatContent 20, SaturatedFatContent 3.2, CholesterolContent 96.8, SodiumContent 1052.6, CarbohydrateContent 83.6, FiberContent 3.1, SugarContent 4.2, ProteinContent 45.5

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

Ingredients

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

More about "kum pao chicken recipes"

KUNG PAO CHICKEN RECIPE | BON APPÉTIT

This Kung Pao chicken recipe was developed to use seasonal peppers with Lisa Cheng Smith of Yun Hai, who imports phenomenal Chinese and Taiwanese pantry staples.
From bonappetit.com
Reviews 4.3

Divide chicken stir-fry among plates and serve immediately.

See details

KUNG PAO CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 25 minutes
Category main-dish
Cuisine asian
Calories 376 per serving

Serve over noodles and garnish with sliced green onions.

See details

KUNG PAO CHICKEN RECIPE - FOOD.COM

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

CRISPY KUNG PAO CHICKEN RECIPE | ALLRECIPES

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.
From allrecipes.com
Reviews 3.5
Total Time 45 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 1017.9 calories per serving

Toss the fried chicken with the sauce and peanuts in the wok to serve.

See details

KUNG PAO CHICKEN RECIPE | BON APPÉTIT

Divide chicken stir-fry among plates and serve immediately.

See details

KUNG PAO STIR FRY | P.F. CHANG’S HOME MENU

Chicken stir fried with colorful red and yellow bell peppers, crisp celery, crunchy peanuts and P.F. Chang's® Home Menu bold and spicy Kung Pao Sauce, topped with scallions
From pfchangshomemenu.com
Reviews 5
Total Time 30 minutes
Cuisine Asian

Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

See details

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 | EPICURIOUS

This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
From epicurious.com
Reviews 3.8

4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

See details

KUNG PAO CHICKEN: AN AUTHENTIC CHINESE RECIPE - THE WOKS ...

May 13, 2019 · Kung Pao Chicken Recipe: Instructions. 1. Start by roasting the peanuts: 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.
From thewoksoflife.com

See details

KUNG PAO CHICKEN - ONCE UPON A CHEF

May 13, 2020 · Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside. Add an additional 1/2 tablespoon of oil to the pan and set over high heat.
From onceuponachef.com

See details

KUNG PAO CHICKEN - RECIPE - FINECOOKING

Preparation. Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs. of the cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl, toss the chicken with 3/4 tsp. salt and a few generous grinds of pepper.
From finecooking.com

See details

KUNG PAO CHICKEN | RECIPES| LEE KUM KEE HOME | USA

Cut dried red chili into 2 cm sections. Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry until half done. Add dried red chili, Sichuan peppercorns and sprinkle with Shao Hsing wine. Add ginger, garlic, green onions and stir-fry quickly until done. Add Sauce Mix and stir. Add Fried peanuts on top.
From usa.lkk.com

See details

KUNG PAO CHICKEN - CHINESE DEEP-FRY RECIPE

Nov 10, 2019 · Kung Pao Chicken, named after a court official or "Kung Pao," is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try Kung Pao chicken stir-fry.
From thespruceeats.com

See details

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

Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes. Mix the sauce ingredients in a small bowl and set aside. Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
From rasamalaysia.com

See details

KUNG PAO CHICKEN RECIPE - BLOGCHEF

Jul 07, 2008 · Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from work. Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar ...
From blogchef.net

See details

KUNG PAO CHICKEN RECIPE - EASY MAKE-AT-HOME RECIPE

Apr 07, 2017 · To make this Kung Pao Chicken recipe, I did research online and found a variety or recipes that had similar flavor profiles. With a bit of testing and combining of recipes, I’ve come up with a dish I’m proud to share with you. Typically, Kung Pao Chicken is fairly spicy thanks to the dried chili peppers included in most recipes.
From inspiredbycharm.com

See details

GONG BAO JI DING (SICHUAN KUNG PAO CHICKEN) RECIPE

May 06, 2020 · For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking.
From seriouseats.com

See details