Easy Delicious Kung Pao Chicken Recipes

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.

EASY DELICIOUS KUNG PAO CHICKEN

Steps:

• 1. Cut chicken into small peices. Cook in oil 5-10 minutes until cooked through. May season with additional garlic if you like. Set Aside. Add peanuts and stir fry until lightly brown. Set aside. Cover to keep warm.
• 2. In same skillet, stir fry brocolli, mushrooms, scallions, celery, bell pepper, garlic, red pepper flakes and dried chili peppers to desired tenderness. May need to add a bit more oil. (I use Olive oil) Pan scrapings add flavor, so don't by shy.
• 3. In the meantime, make Kung Pao sauce with remaining ingredients. Mix well and pour over vegetables in skillet. Turn heat up and stir until sauce thickens. Reduce heat to warm. Add Chicken and top with peanuts. Serve over rice.

KUNG PAO CHICKEN 宫保鸡

Steps:

• Have ready all ingredients needed.
• Cut the chicken meat into small cubes and prepare ingredients to marinate the meat.
• Place chicken cubes in a bowl and mix in all marinade ingredients and marinade for 30 minutes.
• Meanwhile, cut garlic cloves and ginger into thin slices. Cut the top part of spring onion into bite size and green part of spring onion into 3cm in length.
• Soak dried chillies, drained, deseed and cut into 2 cm pieces.
• In another bowl, add in all the ingredients for the kung pao sauce. Whisk eveything till well mix and set aside for later use.
• First, stir fry cashew nuts in a hot wok for about 3 minutes to toast the nuts till golden brown and fragrant. Then set aside.
• Heat up a wok with 1 tablespoon of oil and stir-fry the marinated chicken until the meat turns white, about 80% cook. Dish out and set aside.
• Reheat wok and add in the balance 2 tbsp oil. Add in ginger, garlic slices and white part of spring onions and give it a quick stir. Then add in dried chillies. Stir fry the dried chillies till aromatic, smells spicy and turns a darker red colour.
• Next, add in the sauted chicken meat. Stir fry briefly before adding in the toasted cashew nuts. Then add the sauce and bring it to a boil. Stir continuously until the chicken mixture is evenly coated and the sauce has thickened. Taste and adjust seasoning if needed.
• Lastly toss in the green spring onion, stir to combine well with the chicken cubes and dish out to serve.
• Serve immediately with steamed white rice and Enjoy!

WUN'S KUNG PAO CHICKEN

Steps:

• Put the marinade ingredients and 75ml water in a food processor or spice grinder and whizz until smooth (or pound together in a pestle and mortar).
• Cut each chicken thigh into 4-6 pieces and put in a bowl. Add the marinade, toss to coat, then set aside for at least 20 minutes (see Make Ahead).
• For the kung pao sauce, whizz the sichuan peppercorns in a spice grinder (or pound in a pestle and mortar), then tip into a pan with the doubanjiang, black rice vinegar, soy sauce, honey and 100ml water. Add the butter, then put the pan over a medium heat to warm through and melt the butter - you don't want it to boil. Mix in the yogurt, then keep warm until ready to serve.
• Heat a large deep pan with the vegetable oil (no more than two-thirds full) until it reads 180°C on a probe thermometer (or a cube of bread turns brown in 15 20 seconds).
• Meanwhile, mix the cornflour and tapioca flour in a large bowl. Add the marinated chicken and use your hands to make sure each piece is well coated. The coating may look uneven, but this will create delicious crispy bits. Working in batches, use tongs to lower the chicken into the hot oil and fry until the pieces are crisp, lightly golden and cooked all the way through (about 3-4 minutes).
• Drain the fried chicken, then add to a bowl, toss with a few spoonfuls of the kung pao sauce and sprinkle with sesame seeds - enjoy!

KUNG PAO CHICKEN

Steps:

• Start your cooked rice prior to cooking your kung pan, as this is a quick one. Follow the instructions included with your rice.
• This is a one-pan dish - it all gets cooked in the same big pan. I used a heavy-based,12-inch skillet with sides about 2 inches high. That was big enough for all the stir frying and for bringing everything together with the sauce. A big, heavy bottomed saucepan will do just as well - as will a large wok if you have one.
• Hot and fast are the watchwords for kung pao, so it's best to have all your ingredients prepped and ready to go before you begin cooking - hot and fast.
• Ideally, you want all the ingredients to be at room temperature before you start cooking. That's especially true for the chicken because it's only going to get a couple of minutes' frying over a high heat. If it's still cold from your refrigerator, it won't cook quickly enough.
• So, for the room temperature chicken, mix the egg whites, 2 teaspoons sesame oil, the cornflour, and salt. I use a little whisk for this to make sure I get a really smooth mixture.
• Pour the thickish mix into a good size mixing bowl and add the cubed chicken. Now use your fingers to give the chicken a really thorough coating of the mix.
• This process of protectively coating the chicken is sometimes referred to as 'velveting'. It certainly keeps the chicken juicily tender when it gets stir-fried hot and fast, and it also gives its surface a lovely glossy appearance.
• Once the chicken's prepped, you can get your sauce ready - simply stir all its ingredients together in a bowl. It's important to use boiling water here because it means the stock cube will dissolve easily, the ground Sichuan peppercorns will soften nicely, and all the other ingredients will get really well combined. Good. You're now all set to start cooking your kung pao. Quickly.
• Set you big pan onto a high heat and add the coconut oil. As the oil is heating, give the chicken another good 'stirring' with your fingers so that the cubes pick up as much of their 'velveting' mix as possible.
• When the oil just starts smoking, stir in the chicken. Keep the heat on high and stir fry the chicken for 90 seconds in the fiercely sizzling oil. You want to keep the cubes turning as they fry, and for them to pick up just a hint of a pale - and I mean pale - gold color all over. Take the pan off the heat and, fast as you can, remove the chicken with a slotted spoon and set it aside on a big dinner plate. Try to leave as much oil as possible in the pan.
• Return your pan to a high heat. The moment the oil just starts smoking, stir in the peanuts and two-thirds of the sliced chilies. (The remaining third are heading for your kung pao right at the very end of its cooking.)
• Stir fry the peanuts and chilies on that high heat for 60 seconds until they just start to take on a little darkening char. Now add the white slices of spring onion, garlic, and ginger.
• Keep the heat on high and stir fry the lot for another 60 seconds or so. You're aiming here for the white slices of onion to just start getting a little char on their outsides. Once that happens, add the green slices of onion and keep stir frying for another 30 seconds on that high heat - just until the green slices start to wilt slightly.
• Drop the heat to medium-high and pour in your sauce. Give the pan a gentle stirring so that the sauce gets thoroughly mixed with everything else. Take a little care with your stirring so as not to break up the spring onion and the peanuts.
• As soon as the sauce comes up to a brisk bubble, carefully stir in the chicken, all its plate juices, and the remaining third of your bird's eye chilies. Keep the heat on medium high and let the pan cook at a quick simmer - but not boiling - for its final two minutes. Give the pan a final careful stirring, and that's it - your kung pao is ready. Serve immediately.
• I like to take my still-bubbling, big pan straight from the stove to the table - and let folks help themselves. Immediately.

EASY KUNG PAO CHICKEN RECIPE

Steps:

• In a medium bowl, stir together soy sauce, rice wine, and cornstarch, until cornstarch is dissolved.
• Add chicken and gently coat both sides. Let stand for 15 minutes at room temperature.
• In another bowl, prepare sauce by combining the balsamic vinegar, soy sauce, sesame oil, sugar, cornstarch and pepper. Stir until sugar and corn starch are dissolved.
• Heat a large skillet or wok over medium to high heat. Add peanut oil or canola oil and coat the bottom. Add chilis or chili flakes and stir for about 30 seconds or until oil is fragrant.
• Add the chicken with the marinade and stir-fry until no longer pink-3 minutes or so.
• Add the scallion whites, garlic and ginger and stir-fry for another 30 seconds.
• Pour in sauce and stir to coat all ingredients.
• Stir in peanuts (optional) and cook for another 2 minutes.
• Serve on top of rice and sprinkle with scallion greens. Pair with an asian salad or steamed asian veggies.

KUNG PAO CHICKEN

Steps:

• Scallions, ginger, garlic slices
• Cucumbers are removed and diced
• Diced chicken breast
• Add green onion, ginger, garlic, 5 grams of salt, 5 grams of sugar, 6 grams of oil, 3 grams of light soy sauce, and 5 grams of oil consumption to the chicken breasts
• Add 10 grams of oil to the pot, pour in peanuts, stir fry, stir fragrant and serve on a plate for later use
• Add another 10 grams of oil to the pot, add 3 grams of cooking wine and 3 grams of light soy sauce to the diced chicken breast.
• Add cucumber to the diced chicken breast, stir fry, add 5 grams of sugar and 3 grams of light soy sauce
• Finally, add an appropriate amount of peanuts and stir fry together, add 3 grams of salt
• Serving and serving

AIR FRYER KUNG PAO CHICKEN

Steps:

• In a large bowl, whisk together the chicken marinade ingredients, dark soy sauce, egg white, rice vinegar, cornstarch, and salt. Place the chicken in the marinade for at least 5 minutes.
• While the chicken is marinating, in a medium-size bowl, whisk together the sauce ingredients dark soy sauce, balsamic vinegar, ground black pepper, Shaoxing Wine, and water. Set aside.
• Preheat the air fryer for 5 minutes at 350°F (180°C)
• Brush the basket with a little oil and put the marinated chicken in it (8-10 per batch). Brush a little oil on top of the chicken.
• Air fry for 3 minutes on one side then turn and cook for another 3 minutes or until golden brown.
• Repeat until all chicken pieces are cooked.
• While the chicken is cooking, heat oil in a saute pan, add chopped ginger and garlic, fry until garlic becomes fragrant, about 1 minute.
• Add dried red chilies and cubed red and green bell peppers. Stir fry it for a few seconds.
• Give the prepared sauce a mix, then pour it into the pan and bring it to a boil.
• While the sauce is cooking, in a small bowl mix together cornstarch and water and add it to the sauce.
• Add green onions, ground black pepper, and air-fried chicken in the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
• Stir in peanuts, toss well, and cook for 2 minutes. Serve hot with rice and enjoy.
• Serve hot with rice and enjoy.