Chinese Kung Pao Chicken Food

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:

• Cut and dice 1 medium small sized zucchini.
• Mince 4 cloves of garlic and set it aside.
• Cut 2 sticks of green onion and set it aside.
• The following, cut 4 pieces of dried red chili peppers. (You can use 2-3 pieces of chili pepper if you can't handle spicy food. Also, try to remove as many seeds as possible.)
• After that, cut 2 pieces of boneless and skinless chicken thighs into cubes.
• To marinate the chicken, add ½ tablespoon of sesame oil, ⅛ teaspoon of salt, ½ teaspoon of garlic powder and 1 tablespoon of cooking rice wine. Let it marinate for at least 15 minutes before cooking.
• At the same time, in a small container, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, ½ teaspoon of sugar and 2 teaspoons of cornstarch. Then, mix it well.
• Next, pour 1 teaspoon of vegetable oil into the non-stick pan.
• Add the minced garlic and stir fry it a little bit.
• The following step, add the diced zucchini. and stir fry them a little bit.
• Move the zucchini on the side of the pan and add marinated chicken thighs. Stir fry them until it starts changing color.
• After, add the cut and dried chili peppers.
• Stir the sauce mixture very well. Then, pour it into the pan and stir fry with the chicken and zucchini.
• Pour ¼ cup of roasted peanuts into the pan. stir fry it with chicken and zucchini a little bit.
• Lastly, add the cut green onion. Mix it and ready to serve.

KUNG PAO CHICKEN

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.

CHINESE KUNG PAO CHICKEN

Steps:

• Cut chicken into bite size pieces.
• Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
• Add chicken pieces mixing to coat well.
• Cover and refrigerate 30 minutes.
• Vegetables: Set aside prepared vegetables.
• Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
• Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
• Add the sauce mixture and heat for a minute or so.
• Serve over rice and sprinkle peanuts over each serving.

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.

KUNG PAO CHICKEN

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.