KUNG PAO SHRIMP RECIPE RECIPES
P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES
Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks. More cool P.F.Chang's copycat recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Nutrition Facts : Calories 550 calories
KUNG PAO SAUCE | CHINA SICHUAN FOOD
detailed guideline about how to prepare a well balanced kung pao sauce
Provided by Elaine
Categories sauce
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Number Of Ingredients 16
Steps:
- Cut the white part of leek onion into small circles, around 1cm in thickness.
- Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
- Place dried red pepper sections, keep small fire and heat until slightly dark red. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant.
- Then fry any pre-prepared raw ingredients.
- Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.
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BEST KUNG PAO CHICKEN MEATBALLS RECIPE - HOW TO MAKE KUNG PAO CHICKEN MEATBALLS - RECIPES, PARTY FOOD, COOKING GUIDES, DINNER IDEAS - DELISH.COM
Kung Pao Chicken Meatballs are an effortless weeknight dinner.
From delish.com
Reviews 5
Total Time 1 hours
Category weeknight meals, main dish
Cuisine American
From delish.com
Reviews 5
Total Time 1 hours
Category weeknight meals, main dish
Cuisine American
- In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls. In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm. Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved. Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes. Top with peanuts and serve over rice.
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SPICY SHRIMP WITH RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Cuisine North America, Cajun
Calories 273 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Cuisine North America, Cajun
Calories 273 calories per serving
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
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