Authentic Kung Pao Chicken Food

KUNG PAO CHICKEN

Steps:

• Prepare a small bowl; add all the seasonings for the sauce together.
• If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.
• Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, soy sauce, water, cooking wine and cornstarch.
• Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
• Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well.
• Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using). At last mix in fried peanuts. Transfer out immediately as long as everything is well combined.

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Steps:

• Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
• Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
• Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
• Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
• Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
• Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
• Finally, add the peanuts. Give everything a final stir and serve.

KUNG PAO CHICKEN

Steps:

• Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
• Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
• Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

KUNG PAO CHICKEN

Steps:

• Combine chicken and cornstarch in small bowl.
• Toss to coat.
• Heat oil in large non-stick skillet or wok on medium heat.
• Add chicken.
• Stir fry 5- 7 minutes or until no longer pink in center.
• Remove from heat.
• Add onions, garlic, red pepper and ginger to skillet.
• Stir fry 15 seconds.
• Remove from heat.
• Combine vinegar, soy sauce and sugar in small bowl.
• Stir well.
• Add to skillet.
• Return chicken to skillet.
• Stir until chicken is well coated.
• Stir in nuts.
• Heat thoroughly, stirring occasionally.
• Serve over hot rice.

AUTHENTIC KUNG PAO CHICKEN

Steps:

• Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add 2 Tbsp. oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
• Add remaining 1/2 Tbsp. oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1-1/2 minutes. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

DELICIOUS KUNG PAO CHICKEN

Steps:

• Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
• Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
• Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
• Turn off heat.
• Stir in hot sesame oil and peanuts.
• Serve hot with steamed rice.