KUNG PAO CHICKEN
When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!
Provided by Molly Yeh
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
- Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
- Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.
KEN HOM'S CLASSIC KUNG PAO CHICKEN
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.
Provided by Alex Witchel
Categories dinner, main course
Time 25m
Yield 6 servings, with leftovers
Number Of Ingredients 16
Steps:
- In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
- Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
- In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
- Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.
KUNG PAO CHICKEN TACOS RECIPE - (4.4/5)
Provided by shirl1_
Number Of Ingredients 16
Steps:
- 1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken. 3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken. 4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
KUNG PAO CHICKEN TACOS
Provided by Food Network
Time 1h43m
Yield 40 to 50 tacos
Number Of Ingredients 14
Steps:
- Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
- Add the cornstarch to the remaining sauce and mix well.
- Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
- Mix the onions and cilantro together in a bowl.
- Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.
KUNG PAO CHICKEN TACOS
Make and share this Kung Pao Chicken Tacos recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
- Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
- Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
- Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
Nutrition Facts : Calories 644, Fat 37.1, SaturatedFat 5.2, Cholesterol 85.9, Sodium 984.4, Carbohydrate 48.7, Fiber 7.7, Sugar 10.2, Protein 34.4
KUNG PAO CHICKEN TACOS
Steps:
- Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
- Add the cornstarch to the remaining sauce and mix well.
- Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
- Mix the onions and cilantro together in a bowl.
- Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.
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.
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
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
Nutrition Facts :
KUNG PAO CHICKEN
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Provided by PanNan
Categories Chicken Breast
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 703.3, Fat 20, SaturatedFat 3.2, Cholesterol 96.8, Sodium 1052.6, Carbohydrate 83.6, Fiber 3.1, Sugar 4.2, Protein 45.5
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- Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
- Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
- Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
- Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
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