Delicious Kung Pao Chicken Food

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Kung Pao Chicken Recipe - Chinese Restaurant Quality image

Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.

Provided by Judy

Time 40m

Number Of Ingredients 21

Ingredients

1 teaspoon vegetable oil
1 cup raw peanuts ((shelled, with or without the skin))
Can also substitute roasted shelled peanuts and skip this step!
12 oz. 340g chicken breast, cut into 3/4" cubes
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 teaspoon shaoxing wine
1/8 teaspoon salt
a pinch of ground white pepper
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons water
1 teaspoon cornstarch
3 tablespoons oil
3 cloves garlic (, smashed and sliced)
2 thin slices ginger (, minced)
2 dried red chilies
1/2 teaspoon Sichuan peppercorn powder
6 scallions (, white portions only, cut into 3/4" pieces)

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.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 477 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

KUNG PAO CHICKEN

Kung Pao Chicken image

Kung Pao Chicken is loaded with veggies, protein and the most amazing sauce, this easy dish is made all in one pan!

Provided by Natalya Drozhzhin

Categories Easy

Time 30m

Number Of Ingredients 22

Ingredients

24 oz boneless skinless chicken breast (cut into bite-sized pieces)
2 tbsp cornstarch
4 tbsp low sodium soy sauce
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
2 tsp oil
1/4 cup low sodium soy sauce
2 tsp dark soy sauce
1/2 cup low sodium chicken broth
2 tbsp Chinese black vinegar (or balsamic vinegar)
2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
2 tsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
4 tbsp oil (for frying)
6 red chilies (chopped roughly)
1/2 large green bell pepper (cut into bite-size pieces)
1/2 large red bell pepper (cut into bite-size pieces)
1 tbsp fresh ginger
4 large garlic cloves (about 2 tbsp pressed garlic)
6 green onions (cut into bite-size pieces)
1/2 cup roasted peanuts
1 tsp sesame seeds (optional, garnish)

Steps:

Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
Add the prepared Kung Pao Sauce to the pan, stir everything together. As soon as the sauce starts to thicken, add chicken to the pan. Toss to coat the chicken with the sauce.
Add chopped green onion, peanuts, and sesame seeds, then stir to combine.

Nutrition Facts : Calories 372 kcal, Carbohydrate 17 g, Protein 31 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1041 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving