KUNG POW WIKI RECIPES

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KUNG PAO CHICKEN RECIPE | ALLRECIPES



Kung Pao Chicken Recipe | Allrecipes image

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

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

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 SAUCE | CHINA SICHUAN FOOD



Kung Pao Sauce | China Sichuan Food image

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

3 tbsp. cooking oil
6-9 dried chili pepper
1 tsp. Sichuan peppercorn
1 thumb ginger ( , minced)
2 cloves garlic ( , minced)
2 leek onion ( , white part only)
½ tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 inch ginger grated
1 tbsp. chopped green onion
2 garlic cloves (finely chopped)
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
1 tsp. sugar

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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