Kung Pao Chicken Shrimp Or Beef Panda Express Style Food

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.

KUNG PAO CHICKEN II (COPYCAT)

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.

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Steps:

• Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• Prep and chill veggies.
• Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
• About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
• Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
• Add cooked food to sauce and stir in peanuts.
• Serve over hot rice.

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.