Chinese Take Out 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.

CHINESE TAKE-OUT KUNG PAO CHICKEN

Steps:

• For the marinade; place the chicken cubes into a glass bowl.
• In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
• Cover and refrigerate for 35 minutes.
• For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
• *NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
• To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
• Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
• Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
• Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.

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.