Panda Express Kung Pao Chicken Recipe Copycat Food
KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)
After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net
Provided by Sharon Anne
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
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.
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- Stir all the ingredients to together in a bowl, then pour it over the meat. Toss the chicken pieces until they are well coated in the marinade, then cover then refrigerate for 20 minutes up to overnight.
- Heat up 1 tablespoon of oil in a large wok over medium-high heat, add the dried red chili peppers and cook until they start to turn black, roughly 15 to 30 seconds. Remove from the wok and place in a bowl.
- Heat up 2 tablespoons of oil. Add the meat (discard the marinade to reduce moisture) and quickly spread it out so it is in one layer. Allow it to cook for 2 minutes, then flip and cook the other side. The chicken should be 80% cooked. Remove from the wok and place in a bowl.
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- In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.
- Heat a wok or pan over high heat and add the oil. Wait until the pan is hot and then lay the chicken pieces flat in a single layer – leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
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