KUNG PAO RECIPE RECIPES

KUNG PAO CHICKEN RECIPE | FOOD & WINE

Kung Pao Chicken Recipe | Food & Wine image

At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.

Provided by Ziqiang Lu

Categories Chicken

Total Time 20 minutes

Yield 4 to 6

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil, divided
2 pounds boneless, skinless chicken thighs, cut into 1-inch piece
1 medium scallion, finely chopped
1 tablespoon sliced peeled fresh ginger
½ teaspoon Szechuan peppercorns, or more to taste
10 dried small red chiles (Tien Tsin or chile de árbol) (about 1/5 ounces)
2 garlic cloves, sliced
1 tablespoon rice vinegar
2 teaspoons soy sauce, or more to taste
2 teaspoons granulated sugar
1 teaspoon lao chou soy sauce (dark soy sauce)
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon potato starch
2 tablespoons crushed roasted peanuts
Cooked short-grain rice, for serving

Steps:

Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is just cooked through, 3 to 5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels; set aside.
Return wok to heat over high; add remaining 1 tablespoon oil. Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute.
Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch; cook, stirring constantly, until fragrant and thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat, and serve immediately with rice.

KUNG PAO CHICKEN RECIPE | FOOD NETWORK

Kung Pao Chicken Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

Steps:

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

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1. 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.
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