HOMEMADE KUNG PAO SAUCE
Introducing an extra fragrant Kung Pao Sauce that let you cook genuine Sichuan food in your own kitchen!
Provided by Maggie Zhu
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, cornstarch, and salt in a small bowl. Set aside.
- Add peanut oil, chili pepper flakes, and sesame seeds in a sauce pan. Cook over medium low heat until it reaches a gentle sizzle. Turn to medium low heat. Cook and stir until the chili powder turns dark brown (without turning black). If the oil start to bubble fiercely, remove the pan from the heat.
- Add ground Sichuan peppercorns, garlic and ginger. Cook and stir for another 30 seconds to release fragrance.
- Stir the vinegar-based sauce with a spoon to dissolve cornstarch completely. Carefully add to the saucepan. Cook and stir until the sauce thickens just enough to coat a spoon (the sauce will thicken once cooled down). Transfer to a bowl immediately.
- Once the sauce is cooled down completely, transfer to an airtight jar. Store in the fridge for 1 to 2 weeks. Store the sauce in the freezer for longer period of time.
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 (THE BEST RECIPE!)
Kung Pao Chicken is a Chinese takeout loaded with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 17
Steps:
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 360 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 29 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 872 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
KUNG PAO CHICKEN
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
Provided by Jamie Oliver
Categories Mains Chicken Dinner for two Chinese Chicken thighs
Time 45m
Yield 2
Number Of Ingredients 19
Steps:
- Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
- Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
- Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
- Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
- Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
- Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
- Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
- Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
Nutrition Facts : Calories 572 calories, Fat 30.1 g fat, SaturatedFat 6.2 g saturated fat, Protein 45.2 g protein, Carbohydrate 32.7 g carbohydrate, Sugar 20.2 g sugar, Sodium 2.3 g salt, Fiber 2.7 g fibre
KUNG PAO SAUCE
Steps:
- Firstly, Add 1 and 1/2 tablespoons cooking wine, 1 teaspoon light soy sauce, 1/8 teaspoon dark soy sauce, 1/2 teaspoon Chinese black vinegar, 1/2 teaspoon white pepper, 1/8 teaspoon monosodium glutamate, 1 teaspoon sugar, 1/2 tablespoon corn starch.Stir it and save for later.
- For a healthier choice, we'll use chicken breast to do this recipe. It needs about 250g chicken breast for the recipe. Cutting the chicken breasts to little bits of chicken.
- Add 1/8 teaspoon salt, 1/8 tablespoon white pepper, 2 teaspoons cooking wine, 1/4 teaspoon dark soy sauce.Add 1 teaspoon corn starch, 1/2 tablespoon corn oil which can stop them from sticking together.Then mix up them with the chicken and make the chicken absorb the ingredients' flavour.
- Add 2 tablespoons corn oil into the pan.Pour 30g peanuts into the pan. Cooking it at low heat. Keep stirring it until you have listened to the broken sound from the peanuts. If most of the peanuts have broken that means the peanuts cooked enough.Drain oil and save for later.
- 10g ginger, finely minced and save for later.1 small or medium garlic clove, finely minced and save for later.1 bunch green onion, finely minced and save for later.5g dry red pepper, finely minced and save for later.Some red sichuan peppercorns, put in the bowl and save for later.
- Add 200ml (about 20 tablespoons) corn oil into the pan. Pour 2 tablespoons oil which from cooked the chicken before. Heat the pan to hot enough, add dry red peppers, green prickleyash to cook. The dry red peppers must be cooked at least brown. After a few times stir-fry, add minced ginger and minced garlic before. Stir in the ingredients that become to have a great smell, add the chicken. Use the high temperature to fry them a few times to make the chicken absorb the flavour of pepper, ginger, garlic.Then add the sauce we had mixed up before, continue to stir-fry to ensure that they are mix enough. Adding crispy peanuts and minced green onion, 1/2 teaspoon oil.
Nutrition Facts : Calories 274 kcal, Carbohydrate 10 g, Protein 5 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 319 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY
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
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 21
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
CHINESE KUNG PAO CHICKEN
Make and share this Chinese Kung Pao Chicken recipe from Food.com.
Provided by JANIC412
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Cut chicken into bite size pieces.
- Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
- Add chicken pieces mixing to coat well.
- Cover and refrigerate 30 minutes.
- Vegetables: Set aside prepared vegetables.
- Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
- Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
- Add the sauce mixture and heat for a minute or so.
- Serve over rice and sprinkle peanuts over each serving.
Nutrition Facts : Calories 537.1, Fat 23, SaturatedFat 3.7, Cholesterol 97.2, Sodium 2179, Carbohydrate 38.9, Fiber 6, Sugar 18, Protein 44.2
EDAMAME IN KUNG PAO SAUCE
I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.
Provided by nemokitty
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
- In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
- In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.
THE BEST KUNG PAO TOFU: A QUICK RECIPE
Provided by Meredith James
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
- While your tofu is pressing, prep your veggies.
- Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2" each.
- Arrange the tofu cubes in a shallow container, so that they make one even layer.
- Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
- Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
- Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
- Whisk the sauce ingredients together until thoroughly combined.
- Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
- Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
- Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
- Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
- Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
- Increase the heat to high, then place the zucchini and peppers in the pan.
- Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
- Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
- Serve hot, sprinkled with the halved peanuts and scallion greens.
Nutrition Facts : ServingSize 4
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
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
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
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5/5 (1)Category SauceCuisine SichuanTotal Time 13 mins
- Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
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4/5 (3)Category ChickenServings 4-6Total Time 20 mins
- Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is just cooked through, 3 to 5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels; set aside.
- Return wok to heat over high; add remaining 1 tablespoon oil. Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute.
- Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch; cook, stirring constantly, until fragrant and thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat, and serve immediately with rice.
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- Mix sauce ingredients together in a bowl. In another small bowl, mix the cornstarch and water together. Set sauce and slurry aside.
- Heat a pan. Pan fry thinly sliced king ouster mushrooms, if using. Season with salt then set aside when cooked.
- Add 2 tbsp sesame oil to the pan. Sauté onions, bell pepper, and mushrooms until cooked. Add in the sauce mix. Once the sauce boils, mix the slurry again to make sure the starch isn't sticking to the bottom. Add in the cornstarch slurry. Mix and cook over medium heat until the sauce thickens a bit. Add in the cooked pasta. Mix well and leave to cook for a few minutes until pasta has absorbed some of the sauce. Season with more salt to taste, if needed.
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5/5 (3)Total Time 25 minsCategory EntreeCalories 226 per serving
- Place the block of tofu between a clean dish towel, gently press down on top and along the edges so the towel absorbs the moisture. Cut the tofu into 3/4 inch cubes.
- Add 2 tablespoons tamari, 2 teaspoons dark sesame oil, black pepper and red pepper flakes to a medium-sized bowl, add tofu and gently fold together until tofu is coated. Let tofu marinate while preparing the other ingredients.
- To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons maple syrup, and 1 tablespoon dark sesame oil in a small-medium bowl.
- Heat 1 tablespoon regular oil in a wok or large saute pan over medium-high heat. Add marinated tofu in a single layer in the pan and cook without moving for 2 – 3 minutes. Stir the tofu and cook for 2 – 3 minutes, stir once again and cook for 2 minutes. Transfer tofu to a plate.
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- Combine all ingredients for the beef in a medium bowl; cover and marinate for 10-15 minutes while you prepare the other ingredients.
- Place a large skillet or wok over medium-high heat. Once it’s hot, add 1 tablespoon of oil and the marinated beef. Fry for 2-3 minutes, stirring occasionally to let it brown evenly. Then remove the beef to a plate and set aside.
- Add the remaining 1 tablespoon oil to the pan along with the dried chilis and Szechuan peppercorns. Let them sizzle and fry for 30 seconds.
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- Cut the chicken into about 1½ cm square cubes. Add the ingredients in the marinade section above. Marinate for 30 minutes.
- Deep-fry the chicken in vegetable oil over medium heat for about two minutes until golden. Remove from oil.
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