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 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
Provided by Diana Henry
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.
- In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth.
- Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.
- 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.
Nutrition Facts : Calories 453 calories, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 49 grams protein, SodiumContent 2.4 milligram of sodium
More about "kung pao chicken recipe bbc recipes"
KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
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.
KUNG PAO CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 703.3 per serving
- Serve over hot rice.
KUNG PAO CHICKEN RECIPE | EPICURIOUS
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.
KUNG PAO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.5
Total Time 40 minutes
Category Dinner
Calories per serving
- In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
KUNG PAO CHICKEN RECIPE WITH CARAMEL - OLIVEMAGAZINE
From olivemagazine.com
Total Time 40 minutes
Category Meat and poultry
Calories 674 calories per serving
- Add the spring onions whites for the final 2 minutes, followed by the spring onion greens for the final 30 seconds. Serve with jasmine rice or noodles.
KUNG PAO CHICKEN RECIPE | MYRECIPES
From myrecipes.com
Reviews 4
Total Time 19 minutes
Calories 239 calories per serving
- Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN
KUNG PAO CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN
From schoolofwok.co.uk
KUNG PAO CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
KUNG PAO CHICKEN: AN AUTHENTIC CHINESE RECIPE - THE WOKS ...
From thewoksoflife.com
KUNG PAO CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
KUNG PAO CHICKEN WITH BELL PEPPERS RECIPE | EATINGWELL
From eatingwell.com
KUNG PAO CHICKEN - CAFE DELITES
From cafedelites.com
ORANGE & KUNG PAO CHICKEN ???? #CHINESEFOOD # ...
From m.youtube.com
HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE | FOOD ...
From theguardian.com
KUNG PAO CHICKEN | THE MODERN PROPER
From themodernproper.com
KUNG PAO CHICKEN | RECIPETIN EATS
From recipetineats.com