SZECHUAN KUNG PAO CHICKEN RECIPES

Name: Szechuan Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves, cubed into 3/4 in cubes; 1 egg white; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 cup unsalted peanuts or 1 cup cashews; 2 scallions, sliced; 2 tablespoons dry sherry; 2 tablespoons hoisin sauce; 4 tablespoons black bean sauce; 1/4-1/2 teaspoon chili paste; 1 tablespoon vinegar; 1 teaspoon sugar

SZECHUAN KUNG PAO CHICKEN RECIPE - FOOD.COM

Szechuan Kung Pao Chicken Recipe - Food.com image

Make and share this Szechuan Kung Pao Chicken recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves, cubed into 3/4 in cubes
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup unsalted peanuts or 1 cup cashews
2 scallions, sliced
2 tablespoons dry sherry
2 tablespoons hoisin sauce
4 tablespoons black bean sauce
1/4-1/2 teaspoon chili paste
1 tablespoon vinegar
1 teaspoon sugar

Steps:

Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour.
Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.

Nutrition Facts : Calories 479, FatContent 28.8, SaturatedFatContent 4.6, CholesterolContent 68.7, SodiumContent 226.9, CarbohydrateContent 16, FiberContent 2.4, SugarContent 3.8, ProteinContent 34.2

KUNG PAO CHICKEN | MARTHA STEWART

Kung Pao Chicken | Martha Stewart image

Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken and peanuts entrée. It has a kick from charred dried chiles, the tingle of Sichuan peppercorns, and a light coating of a subtle sweet-sour sauce.

Provided by Greg Lofts

Categories Chicken Breast Recipes

Total Time 45 minutes

Number Of Ingredients 15

Ingredients

1/2 cup unsalted raw peanuts
2 tablespoons vegetable oil, preferably peanut
5 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
4 teaspoons Chinese black vinegar or sherry vinegar
2 teaspoons sesame oil
1 tablespoon brown sugar
2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
1 tablespoon minced garlic (from 3 cloves)
2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
Cooked white rice, such as jasmine, for serving

Steps:

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.

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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."
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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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detailed guideline about how to prepare a well balanced kung pao sauce
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Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.

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