KUNG BO CHICKEN RECIPE 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
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.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 3-4 serving(s)
Number Of Ingredients 12
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
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BEST KUNG PAO CHICKEN RECIPE - HOW TO MAKE ... - DELISH
This kung pao chicken recipe from Delish.com is even faster to make than waiting for take out.
From delish.com
Reviews 2
Total Time 30 minutes
Category main dish
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From delish.com
Reviews 2
Total Time 30 minutes
Category main dish
Cuisine Chinese
- In a medium bowl, combine 1 tablespoon soy sauce, rice wine and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes. Make sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil and garlic chili paste. Whisk until evenly combined. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through, about 10 minutes. Remove from heat. Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more. Return chicken to skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes. Stir in green onions and peanuts. Serve immediately.
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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 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.
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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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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
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.
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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.
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- 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.
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- 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.
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- 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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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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HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE | FOOD ...
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GONG BAO CHICKEN RECIPE | CHINESE RECIPE | TESCO REAL FOOD
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KUNG PAO CHICKEN | RECIPETIN EATS
Oct 15, 2018 · Cook for 30 seconds or until fragrant. Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes. Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
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SUPER EASY KUNG PAO CHICKEN RECIPE ??? ONE POT CHINESE ...
See our newer and easier version of Kung Pao Chicken here: https://bit.ly/kungpao-chickenKung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or...
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