Takeout Style Kung Pao Chicken Food

KUNG PAO CHICKEN

Kung Pao Chicken image

A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice.

Provided by Lauren Allen

Time 35m

Number Of Ingredients 22

Ingredients

1 1/2 pounds boneless skinless chicken breasts (, cut into small pieces)
3 Tablespoons olive oil
1 teaspoon crushed red pepper flakes ((or more to increase spiciness))
1/2 cup dry roasted peanuts
1 teaspoon freshly grated ginger
2 green onions (chopped)
1 red bell pepper (, chopped)
6 whole dried Szechuan Peppers (, optional)
1 Tablespoon rice vinegar
1/4 teaspoon granulated sugar
1 teaspoon low-sodium soy sauce
1 large egg white
1 teaspoon cornstarch
2 teaspoon cornstarch
1/2 cup low-sodium chicken broth
2 teaspoon chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic))
1/4 cup low-sodium soy sauce
2 Tablespoon rice vinegar
3 teaspoons granulated sugar
2 teaspoon red wine vinegar
2 teaspoon sesame oil
3-4 cups hot cooked rice (, for serving)

Steps:

In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
Remove from heat and serve with hot cooked rice.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 43 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 536 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 19 g, ServingSize 1 serving

CHINESE TAKE-OUT KUNG PAO CHICKEN

Chinese Take-Out Kung Pao Chicken image

This is just as good as any Chinese restaurant! ---one tablespoon of hot chile paste will give you a medium-high heat, if you prefer a less spicy flavor then reduce the hot chile paste, this is very hot! I would strongly suggest to double the sauce ingredients or use 2 pounds of chicken and double the sauce x4. Add in some baby corn, mushrooms, peas or other veggies if desired. This can also be made using thinly sliced beef in place of chicken

Provided by Kittencalrecipezazz

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 lb boneless skinless chicken breast (cut into about 1-inch chunks)
cooked white rice
finely chopped green onion (for garnish) (optional)
coarsley chopped peanuts (optional) or cashews (optional)
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon white wine
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons water
1 tablespoon white wine
1 1/2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
3 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon hot chili paste (or to taste)
1 teaspoon white vinegar
3 teaspoons brown sugar
3 -4 green onions, chopped
3 -4 teaspoons fresh minced garlic
1 (8 ounce) can water chestnuts, drained
1/2 cup chopped salted cashews (or use peanuts)

Steps:

For the marinade; place the chicken cubes into a glass bowl.
In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
Cover and refrigerate for 35 minutes.
For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
*NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.

Nutrition Facts : Calories 389.7, Fat 17.8, SaturatedFat 3.2, Cholesterol 72.6, Sodium 679.8, Carbohydrate 28.8, Fiber 2.7, Sugar 7.5, Protein 28.4