KUNG BAO 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

GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING

Gong Bao Chicken With Peanuts Recipe - NYT Cooking image

This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.

Provided by Julia Moskin

Total Time 40 minutes

Yield 2 to 3 servings

Number Of Ingredients 19

Ingredients

2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces (75 grams) roasted peanuts (see note)
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

Steps:

Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
In a small bowl, combine the sauce ingredients.
Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 28 grams, CarbohydrateContent 19 grams, FatContent 36 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 6 grams, SodiumContent 533 milligrams, SugarContent 7 grams, TransFatContent 0 grams

More about "kung bao chicken recipes"

AUTHENTIC KUNG PAO CHICKEN | CHINA SICHUAN FOOD

One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.
From chinasichuanfood.com
Reviews 4.9
Total Time 20 minutes
Category Main Course
Cuisine Sichuan cuisine
Calories 635 kcal per serving

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.

See details

GONG BAO CHICKEN RECIPE | BBC GOOD FOOD

Make a Chinese chicken dish to die for using Chinese black vinegar – known as chinkiang – plus other classic Asian flavours. It's well worth sourcing the ingredients
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 453 calories per serving

Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.

See details

GONG BAO CHICKEN RECIPE | CHINESE RECIPE | TESCO REAL FOOD

Jan 11, 2015 · Heat the oil in a large wok set over a high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside. In the same wok, stir-fry most of the spring onions, the ginger, garlic and chilli for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
From realfood.tesco.com

See details

HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE | FOOD ...

Feb 19, 2020 · In a bowl, mix the teaspoon of cornflour with the teaspoon of water, to make a rough paste, then stir in the light soy sauce and rice wine. Add the chicken and toss to coat. Dice the chicken, and...
From theguardian.com

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. 2. Marinate the chicken:. Combine the chicken with 1 teaspoon each of oil, cornstarch, and Shaoxing wine, 1/8 teaspoon... 3. Prepare the ...
From thewoksoflife.com

See details

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

Feb 11, 2020 · How Do You Make Kung Pao Chicken. This is a stir-fry chicken dish in a work or skillet. First, you cook the ginger and garlic with heated oil, then you add the dried red chilies to bring out the spiciness. 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
From rasamalaysia.com

See details

KUNG PAO CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes ...
From foodnetwork.com

See details

KUNG PAO CHICKEN, THE AUTHENTIC WAY (????) - RED HOUSE SPICE

Aug 15, 2020 · Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water.
From redhousespice.com

See details

HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE | FOOD ...

Feb 19, 2020 · Felicity’s hybrid is the perfect kung pao chicken. Cut the chicken into roughly 1cm dice. In a bowl, mix the teaspoon of cornflour with the teaspoon of water, to make a rough paste, then stir in ...
From theguardian.com

See details

KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN

Heat 1 tablespoon of vegetable oil in a wok to high heat. 8. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes. 9. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to centre of wok. 10. Bring the oil to a high heat and add the chicken.
From schoolofwok.co.uk

See details

KUNG PAO CHICKEN (GONG BAO JI DING) RECIPE

Kung Pao Chicken (å®«ä¿ é¸¡ä¸ )Â is a traditional Sichuan dish made with chicken breast, peanuts, and chilly pepper.Â There are many stories about this dish, but they all related with a man called Ding Baozhen (ä¸ å® æ¡¢), a governor of Sichuan province during the Qing dynasty.His official title wasÂ Gong Bao (Kung Pao), which translates as palace guardian.
From lostlaowai.com

See details

THE BEST KUNG PAO CHICKEN - NATASHASKITCHEN.COM

Aug 18, 2020 · Combine all the Kung Pao Sauce ingredients together using a whisk. Once the sugar is completely dissolved, set it aside. Preheat a large skillet with oil. Add chicken and cook until all sides turn golden brown. Remove from the pan and set aside. Using the same pan add garlic, ginger, bell peppers, and dried chilies.
From natashaskitchen.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 | RECIPETIN EATS

Oct 15, 2018 · Recipe video above. Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper. Use whole Sichuan peppercorns if you have them, otherwise ground is fine (which is what I use).
From recipetineats.com

See details

RECIPE OF ULTIMATE KUNG PAO CHICKEN - SUPERTCC.COM

Nov 15, 2021 · Kung Pao Chicken. 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. Kung Pao Chicken (????) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts.
From supertcc.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 - KUALI

Kung pao chicken is a popular Chinese dish that is found at every Chinese restaurant all over the world. Although the recipe originated from the Sichuan province in China, it is one of the staple dishes of Americanised Chinese restaurants. Although there may be slight variations in the seasoning of different regions, the basic components […]
From kuali.com

See details