KUNG PAO CHICKEN II (COPYCAT)
I'm hoping this is as good as the Kung Pao Shrimp I had at PF Chang's! There's been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients.
Provided by marisk
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
- In a small bowl, blend all sauce ingredients. Set aside.
- Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
- Add 2 more tablespoons oil to same wok.
- Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
- Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
- Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
- Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
- Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
- Serve over rice.
Nutrition Facts : Calories 550.8, Fat 34.2, SaturatedFat 5.8, Cholesterol 119.2, Sodium 1220.7, Carbohydrate 13.2, Fiber 3.1, Sugar 3.5, Protein 45.8
COPYCAT KUNG PAO SPAGHETTI
We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
- Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
- In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
- Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
- Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
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.
SPICED KUNG PAO CHICKEN
Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.
Provided by kellychris
Categories Chicken Breast
Time 40m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
- In small bowl, blend sauce ingredients. Set aside.
- Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
- Remove by draining through strainer into another pot.
- Reheat same oil.
- Deep fry peanutsover moderate heat until golden brown.
- Remove by draining through strainer.
- Reheat 2 tbs. oil in wok til smoking hot.
- Stir-fry red chili peppers til they are dark red.
- Lower heat.
- Add scallions and garlic.Stir-fry 30 seconds.
- Pour in chicken. Stir-fry on high for 1 minute.
- Add sauce.
- Stir-fry until heated and glazed thouroughly.
- Add peanuts.
BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)
Make and share this Big Bowl's Kung Pao Chicken (Copycat) recipe from Food.com.
Provided by marlowen
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast.
- Stir until the meat changes color, and remove to drain.
- Pour off all but 1/4 cup of the oil.
- Add the dried chilies, and cook until they begin to blacken and smoke.
- Add the scallion whites and garlic, and stir briefly.
- Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat.
- When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
Nutrition Facts : Calories 467.8, Fat 40.7, SaturatedFat 7.3, Cholesterol 36.5, Sodium 503.6, Carbohydrate 11.2, Fiber 1.9, Sugar 6, Protein 16.3
ULTIMATE KUNG PAO CHICKEN
This recipe is from Kylie Kwong's "My China" cookbook and is absolutely delicious! A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar."Gong Bao Jiding" in chinese, is named after 19th century Szechuanese Governor.The original recipe uses chicken thighs, I substituted with chicken breast.
Provided by gemini08
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with cornstarch and wine in a bowl. Cover, place in refrigerator and leave to marinate for one hour.
- Place 2 tbs oil and chiles in a cold wok and THEN turn the heat to low. Cook for about 1 1/2 minutes or until chiles begin to darken slightly. Using a slotted spoon, immediately remove chiles and drain on kitchen paper towel.
- Leaving the chile-infused oil in the wok, turn heat up to high and stir-fry half of the chicken cubes for 3 minutes.
- Remove with slotted spoon. Add the rest of the oil to the wok with the remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with the ginger and reserved chiles and stir-fry for 30 seconds.
- Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for another 30 seconds. Serve immediately with Szechuan salt and pepper.
Nutrition Facts : Calories 453, Fat 25.9, SaturatedFat 4.3, Cholesterol 91.4, Sodium 679.9, Carbohydrate 19.6, Fiber 2.8, Sugar 9.6, Protein 37.6
KUNG PAO CHICKEN
Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick--not to hot for even my 5 yr old.
Provided by startnover
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1367.4, Fat 130.4, SaturatedFat 17.5, Cholesterol 118.7, Sodium 1158.3, Carbohydrate 18.9, Fiber 3.4, Sugar 5.1, Protein 35.6
DELICIOUS KUNG PAO CHICKEN
Traditional Kung Pao Chicken is hot! But you can always adjust the amount of dried chili. Since this recipe is authentic and has satisfied many people, I encourage you to give it a try! Enjoy!!
Provided by RuPei
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 748.7, Fat 53.7, SaturatedFat 7.3, Cholesterol 183.8, Sodium 927.3, Carbohydrate 18.7, Fiber 5.5, Sugar 7.8, Protein 49.7
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