Crispy 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

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.

CRISPY KUNG PAO CHICKEN

Steps:

• Coat chicken with beaten egg, shake off excess, then coat in panko.
• Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
• Place fried chicken on a cookie sheet and put into oven set on warm.
• Remove oil from wok and wipe clean with a paper towel.
• Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
• Dissolve cornstarch in water.
• Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
• Remove from heat and add the peanuts to the sauce.
• Remove chicken from oven and place on serving dish.
• Coat chicken with kung pao sauce.
• Serve with hot cooked rice.

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:

• Dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
• Refrigerate for 30 minutes.
• Combine next ingredients through garlic and set aside.
• Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
• When peanuts turn golden remove from oil.
• They will continue to cook from retained heat after being removed.
• Don't burn them, they cook very quickly.
• Turn heat back on and when oil is hot add chicken mixture.
• Cook about 45 seconds until chicken is opaque but not browned.
• Remove and drain the chicken on paper toweling.
• Pour off all but 2 T of the oil from the wok.
• Add peppers and cook about 15 seconds, they should be dark.
• Add sauce and chicken and cook about 1 minute more.
• Serve garnished with the peanuts.

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:

• Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
• In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
• Drain chicken on paper towels and remove oil from pan.
• In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
• Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
• Add hot peppers and whisk 10 seconds.
• Add sauce to wok and stir till thickens and starts to clear.
• Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

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.