KUNG BO CHICKEN RECIPES
KUNG PAO CHICKEN RECIPE | ALLRECIPES
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
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
GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING
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
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 bo chicken recipes"
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
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 703.3 per serving
- Serve over hot rice.
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GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine chinese
Calories 522 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine chinese
Calories 522 per serving
- 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.
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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
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.
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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
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
- 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.
- 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.
- 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.
- Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- 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.
- Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
- 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.
- 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.
- 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.
- 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.
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KUNG BO CHICKEN RECIPE | HOW TO MAKE KUNG BO CHICKEN ...
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KUNG BO CHICKEN RECIPES | SPARKRECIPES
This dish is easy to prepare - mix all ingredients (and salt and/or pepper to taste) and marinate with chicken for 10 minutes up to 24 hours before (refrigerate if marinating more than 20 minutes). For Honey, note that 1 tbsp = 3 tsp (i.e. 2/3 tbsp = 2 tsp). Feel free to substitute seasonings to taste.
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From recipes.sparkpeople.com
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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...
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From theguardian.com
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WHAT IS KUNG BO CHICKEN? - REFERENCE.COM
May 27, 2020 · Making Kung Bo. Kung Bo is made by dicing and marinating your chicken, then cooking it in sesame oil in the wok. Once it’s browned and nearly cooked, set it aside. Then, mix chili peppers, ginger, garlic and Sichuan peppercorns, which will open up new flavors in the mix. Next, toss in the sliced vegetables (spring onion, carrots), and re-add the chicken pieces.
From reference.com
From reference.com
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KUNG PO CHICKEN RECIPE | FOOD NETWORK
For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
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From foodnetwork.com
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KUNG BO CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Kung Pao Chicken Recipe | Allrecipes. Step 2. 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.
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From therecipes.info
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GUNG BO GAI DING RECIPE (CHINESE KUNG PAO CHICKEN WITH ...
Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China.The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor.The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe.
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From whats4eats.com
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GUNG BAO CHICKEN RECIPE | LEITE'S CULINARIA
Jan 09, 2012 · Heat the wok over medium heat and add the oil. Once the oil is hot, remove the wok from the heat and throw in the Szechuan peppercorns and dried red chilies. Stir continuously 20 to 30 seconds, until the chilies start to turn light brown in color. Place the wok over medium-high heat then add the chicken.
From leitesculinaria.com
From leitesculinaria.com
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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
From thewoksoflife.com
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KUNG BO VS KUNG PAO CHICKEN ARCHIVES - FLAVOR QUOTIENT
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TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS ...
Feb 18, 2021 · Add peanuts and toss to combine. Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok.
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From seriouseats.com
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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.
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From seriouseats.com
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KUNG PAO CHICKEN (GONG BAO JI DING) RECIPE
Kung Pao Chicken (å®«ä¿ é¸¡ä¸ ) is a traditional Sichuan dish made with chicken breast, peanuts, and chilly pepper. 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 was Gong Bao (Kung Pao), which translates as palace guardian.
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KUNG PAO CHICKEN – HOW TO COOK (AUTHENTIC CHINESE RECIPE)
May 28, 2020 · 2. Prepare the Kung Pao sauce. While we are marinating the chicken, prepare the sauce for the Kung Pao chicken. The sauce comprises the following ingredients: light soy sauce, Chinese black vinegar, sugar, Chinese Shaoxing wine, ground white pepper, and cornstarch. You will find these items are often used together in other Chinese recipes.
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From tasteasianfood.com
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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
From recipetineats.com
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