Kung Pao Chicken Wings Food

KUNG PAO WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. , In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally., Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. If desired, top with green onions.

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 WINGS

Steps:

• Mix first 4 ingredients until blended; pour over wings in shallow dish. Turn to even coat both sides of wings. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning occasionally.
• Place wings in large bowl. Add ketchup; toss until wings are evenly coated.
• Place wings on platter; top with remaining ingredients.

KUNG-POW! BBQ CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes.
• In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat.
• Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.

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 WINGS

Steps:

• Cut chicken wings into three sections.
• Discard wing tip section.
• Set the wings aside.
• In small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended.
• Set aside.
• In a large skillet, heat oil over medium-high heat.
• Cook chicken wings, uncovered for 10-15 minutes or until juices run clear, turning occasionally.
• Add the red pepper, onion and garlic.
• Cook for 3-5 minutes or until vegetables are crisp-tender.
• Stir cornstarch mixture.
• Add to skillet.
• Bring to a boil, cook and stir for 2 minutes or until sauce is thickened and vegetables are tender.
• Sprinkle with peanuts.
• Serve with rice.