KUNG PAO JI DING RECIPES
GONG BAO JI DING (KUNG PAO CHICKEN) RECIPE - FOOD.COM
This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
Nutrition Facts : Calories 1351.1, FatContent 130.8, SaturatedFatContent 19.7, CholesterolContent 85, SodiumContent 1059.5, CarbohydrateContent 15.3, FiberContent 2.3, SugarContent 7, ProteinContent 26.1
GONG BAO JI DING (KUNG PAO CHICKEN) RECIPE - FOOD.COM
This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
Nutrition Facts : Calories 1351.1, FatContent 130.8, SaturatedFatContent 19.7, CholesterolContent 85, SodiumContent 1059.5, CarbohydrateContent 15.3, FiberContent 2.3, SugarContent 7, ProteinContent 26.1
More about "kung pao ji ding recipes"
SZECHUAN KUNG PAO CHICKEN (GONG BAO JI DING)
"A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. I learned this when I was living in ChongQing.
Important foreward:
Get ALL of your ingredients ready before anything goes into the wok. Everything must be near to hand as, like most Chinese recipes involving stir frying, this moves pretty rapidly.
You've been warned. Heed not and you'll be eating a giant mess of burnt sugar coated chicken."
From bigoven.com
Reviews 4.5
Total Time 40 minutes
Cuisine Chinese
Calories 199 calories per serving
From bigoven.com
Reviews 4.5
Total Time 40 minutes
Cuisine Chinese
Calories 199 calories per serving
- "1. Dice chicken into half inch cubes. 2. Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes. 3. Velvet the chicken with oil or water: Heat 2 cups of oil until hot (450F) in the wok or alternatively bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 tablespoons of the oil in the wok (if you used water, you'll need 2 tablespoons of oil to finish the dish). 4. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain. 5. Peel the onion and cut into sqaure 1 1/2 inch pieces. 6. Heat wok until very hot (until it starts to smoke). Add the oil if you velveted your chicken in water. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for a minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning (that means vinegar, soy etc). Give it a good quick stir. I mean it, be quick! The sugar will burn. Serve with fragrant steamed rice. Note: If you velvet the chicken in oil it is important that you do NOT refrigerate the chicken as it will cause the meat to toughen thus completely defeating the purpose of velveting in the first place. If you are planning to velvet and set the chicken aside, do it with water. The chicken will be ok frozen or refrigerated. "
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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!
From allrecipes.com
Reviews 4.3
Total Time 1 hours 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 436.5 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 1 hours 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 436.5 calories per serving
- 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.
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KUNG PAO CHICKEN (GONG BAO JI DING) RECIPE
Mar 06, 2015 · Directions Cut the chicken breast into 2 cm cubes. Add the chicken cubes into the marinade mixture, mix well and marinade for 20... Finely dice green onion, ginger and garlic. Mix the three with the other sauce ingredients and set aside (give it stir... Heat vegetable oil and sesame oil in a wok on ...
From lostlaowai.com
From lostlaowai.com
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PALEO CHINESE CHICKEN STIRFRY - GONG BAO JI DING RECIPE ...
Feb 19, 2015 · 2 chicken breasts, diced. 1/2 cucumber, peeled and diced. 1 carrot, peeled and diced. Handful of cashews (optional) 6 dried red chilies (add more if you prefer it spicy) 4 cloves garlic, minced. 2 Tablespoons tamari sauce. 1 teaspoon white wine vinegar. Coconut oil or avocado oil to cook in.
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From paleoflourish.com
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HOW TO COOK KUNG PAO CHICKEN RECIPE
Dec 09, 2020 · Kung Pao Chicken, also Gong Bao Ji Ding or Gung Po Chicken, is a traditional dish of Sichuan Cuisine famous both at home and abroad. The mixture of the seasonings makes the dish taste special, and its flavor can be either spicy or mild, which is decided by the amount of chili peppers.
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From travelchinaguide.com
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AUTHENTIC KUNG PAO CHICKEN(GONG BAO JI DING)???? - YOUTUBE
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PALEO CHINESE CHICKEN STIRFRY - GONG BAO JI DING RECIPE ...
Feb 19, 2015 · Saute the diced chicken breast in coconut oil on high heat until cooked through. Remove and put on a plate. Saute the diced carrot, cucumber, cashews, and chilies in coconut oil on high heat until the carrots soften a bit (5 minutes). Add in the diced chicken, garlic, tamari sauce, and vinegar. Saute for 5 more minutes and serve.
From paleoflourish.com
From paleoflourish.com
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AUTHENTIC KUNG PAO CHICKEN | CHINA SICHUAN FOOD
Oct 06, 2018 · Kung Pao Chicken (????) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. Background of the dish. The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty.
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From chinasichuanfood.com
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GONG BAO JI DING (SICHUAN KUNG PAO CHICKEN) RECIPE
Feb 24, 2019 - This gong bao ji ding (Sichuan kung pao chicken) recipe is based upon the version from the source in Chengdu and a near-perfect weeknight dish.
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From pinterest.com
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GONG BAO JI DING RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Kung Pao Chicken (Gong Bao Ji Ding) Recipe. hot www.lostlaowai.com. Finely dice green onion, ginger and garlic. Mix the three with the other sauce ingredients and set aside (give it stir before using it). Heat vegetable oil and sesame oil in a wok on low setting, frying the Sichuan peppercorns until fragrant and the color darkens.
From therecipes.info
From therecipes.info
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GONG BAO JI DING KUNG PAO CHICKEN RECIPE
Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes. Heat the 2 c. oil until quite hot (450) in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another ...
From grouprecipes.com
From grouprecipes.com
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KUNG PAO CHICKEN (GONG BAO JI DING) - CHINESE FOOD WIKI
Kung Pao Chicken, also called Kung Pao Chicken Ding (Simplified Chinese: ????; Traditional Chinese: ????; Pinyin: gong bao ji ding), is a famous traditional dish with Chinese characteristics at home and abroad. The origin of this dish is related to the “Sauce-fried chicken” in Shandong cuisine and the “Pepper-fried ...
From chinesefoodwiki.org
From chinesefoodwiki.org
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GONG BAO JI DING (KUNG PAO CHICKEN) | KETOHH | KETO ...
Gong Bao Ji Ding (Kung Pao Chicken) is designed to be picked through. Although the recipe features a lot of chilli and Sichuan peppercorns, you don’t end up eating them all, as their role is to impart flavor. Generally you pick through the chilli to pull out delicious chunks of chicken, pepper/capsicum, spring onions and crunchy peanuts.
From ketohh.com
From ketohh.com
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REAL-DEAL KUNG PAO CHICKEN - OMNIVORE'S COOKBOOK
Aug 13, 2016 · Swirl the wok and let oil coat the bottom of the wok. When the oil just starts to smoke, spread chicken in a layer and cook for 20 to 30 seconds without moving it. Swirl in Shaoxing wine. Cook and stir until the chicken turns just white on the surface and the inside is still slightly raw.
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From omnivorescookbook.com
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From brokenbarrelwoodlands.com
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