Spiced Kung Pao Chicken Recipes
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
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
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.
SPICED KUNG PAO CHICKEN
Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.
Provided by kellychris
Categories Chicken Breast
Time 40m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
- In small bowl, blend sauce ingredients. Set aside.
- Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
- Remove by draining through strainer into another pot.
- Reheat same oil.
- Deep fry peanutsover moderate heat until golden brown.
- Remove by draining through strainer.
- Reheat 2 tbs. oil in wok til smoking hot.
- Stir-fry red chili peppers til they are dark red.
- Lower heat.
- Add scallions and garlic.Stir-fry 30 seconds.
- Pour in chicken. Stir-fry on high for 1 minute.
- Add sauce.
- Stir-fry until heated and glazed thouroughly.
- Add peanuts.
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Servings 2Total Time 45 minsCategory MainsCalories 572 per serving
- 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.
- Toss well and set aside.Toast the Szechuan peppercorns in a dry frying pan until lightly golden.
THE BEST SPICY KUNG PAO CHICKEN! - THAT SPICY CHICK
From thatspicychick.com
5/5 (3)Total Time 1 hr 5 minsCategory DinnerCalories 448 per serving
- Prepare and chop all the “CHOPPING” ingredients. Add the garlic, ginger, and spring onion whites to a small bowl. Add your fresh red chilies and spring onion greens into two separate small bowls.
- Turn on the stove and set to medium high heat. Add the remaining 1 & TBLS peanut oil, chili oil (if using), peppercorn oil, and sesame oil.
SPICY KUNG PAO CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)Total Time 35 minsCategory DinnerCalories 689 per serving
- Add all the Kung Pao Chicken sauce ingredients, plus 2 tablespoons of water, to a small bowl and whisk to combine.
- Add enough oil to cover the bottom of a large skillet. Heat the oil over medium-high heat until it is shimmering. While the oil is heating, place the chicken in a large, resealable plastic bag. In a small bowl, whisk together the flour and Sichuan pepper then pour it into the bag with the chicken. Shake the bag until the chicken is well coated in the flour.
- Working in 2-3 batches, add the chicken to the hot skillet, shaking the pan gently as you add the chicken to prevent it from sticking. Cook the chicken until it is brown and crispy on both sides, about 8 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.
KUNG PAO CHICKEN - WIKIPEDIA
From en.wikipedia.org
Main ingredients Cubed boneless chicken, …Region or state SichuanPlace of origin ChinaServing temperature Hot
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4/5 (5)Category AuthenticCuisine ChineseTotal Time 1 min
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3.3/5 (28)Estimated Reading Time 2 minsAuthor David Zinczenko And Matt Goulding
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5/5 (1)Total Time 30 minsCategory Pasta/NoodlesCalories 667 per serving
- Dice the chicken breasts into bite-sized pieces. Then combine all the ingredients for the chicken marinade in large bowl and mix thoroughly with a spoon to combine.
- Heat 1 TBLS peanut oil in a wok over medium-high heat. Once the oil is hot, add the chicken pieces and spread evenly in the wok. Cook for 1 minute without touching them. Then continuously stir-fry for another minute or until the chicken is brown on all sides. Use a slotted spoon to scoop the chicken into a strainer and allow excess oil to drip into the wok. Transfer the chicken to a clean bowl and set aside. Discard the any remaining juices and oil in the wok and wipe it out with paper towels. Set the wok back on the stove.
KUNG PAO CHICKEN - SPICED | EASY AND DELICIOUS RECIPES
From spicedblog.com
Ratings 8Category Main CourseCuisine AsianTotal Time 55 mins
- Using a medium bowl, whisk the cornstarch with 1 tablespoon of water. Add the remaining ingredients (chicken, rice wine vinegar, soy sauce, sesame oil and brown sugar); toss until well combined. Cover and refrigerate for 30-60 minutes. (Note: This is a good time to cook the white rice for later.)
- Using a medium bowl, whisk the cornstarch with 1 tablespoon of water. Add the remaining sauce ingredients (rice wine vinegar, soy sauce, sesame oil, hot chili paste, vinegar and brown sugar); stir until well combined. Set sauce aside.
- Using a wok or large skillet, add vegetable oil and place over medium-high heat. Once hot, add red pepper flakes and peanuts; stir fry, stirring constantly, for 2 minutes. Remove peanuts and red pepper flakes from wok and place in a medium bowl.
SPICY SICHUAN KUNG PAO CHICKEN - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.8/5 (12)Total Time 40 minsCategory Main Dish RecipesCalories 331 per serving
- In a medium bowl, combine the chicken pieces with 2tablespoons of the cornstarch, 1 tablespoon of the wine, and the salt and toss to coat well. Let stand for 10 to 15 minutes.
- Meanwhile, in a small bowl or glass measuring cup, mixtogether the water, soy sauce, rice vinegar, sugar, and the remaining tablespoon of wine and 2 teaspoons of cornstarch. Stir to mix.
- Heat the oil in a wok or large skillet over medium-highheat. Add the chilies and peanuts and cook, stirring frequently, until the chilies begin to darken and the peanuts turn golden brown, 1 to 2 minutes. Be careful not to let the chilies burn or blacken. Remove the chilies and peanuts from the skillet, transferring them to a bowl.
- Return the skillet to medium-high heat, adding more cooking oil if needed. Add the ginger and garlic and cook, stirring, for 20 seconds. Add the chicken and cook, stirring frequently, until just cooked through, about 3 minutes.
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5/5 (17)Total Time 10 minsCategory Main CourseCalories 389 per serving
- Heat a large wok or stainless steel skillet over high heat. Add the coconut oil to the wok along with the chili peppers and peppercorns. Stir-fry 15-20 seconds until the chilies start to smoke. Push to one side and add the chicken in a single layer to the wok. Let sear for about 1 minute until a nice golden crust forms on the chicken.
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From laurenslatest.com
Ratings 6Calories 318 per servingCategory Dinner
- While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt and pepper. Add in the hot pan to cook thoroughly to brown.
- In a small bowl, whisk all sauce ingredients together. Pour into hot pan with dried chiles. Simmer to thicken sauce. Before serving, toss together with scallions and peanuts.
WOW BAO SPICY KUNG PAO CHICKEN BAO - INSTANT POT - COPYCAT ...
From prepbowls.com
5/5 (1)Category Copycat Recipes, Lunch, DinnerCuisine ChineseTotal Time 1 hr 30 mins
- Ingredients required for bao - all purpose flour , salt, instant dry yeast, sugar, baking powder, milk, oil, and water. Ingredients required for kung pao chicken - chicken diced or minced, pan fry or Air fry - dry roasted peanuts ( preheat Air Fryer to ROAST or air fry option to 400 F (once the pre heating is done, roast it for 1 and 1/2 minute or until peanuts turn slightly brown), green and red bell peppers diced , green onions cut into thin rounds, chili flakes, rice vinegar, soy sauce, corn starch, brown sugar, pepper powder, sesame oil (recommended) , salt, and water.
- Sift all purpose flour, salt, baking powder, and yeast using a sifter for two to three times. Transfer the sifted mixture to a stand mixer bowl ( I used kitchen aid mixer).
- Now mix milk and water in a microwavable cup , and microwave UNTIL WARM TO TOUCH THE MILK (not too hot or too cold) ( approximately 30 seconds to 45 seconds ). The correct temperature should be 115 degree F , so use a kitchen thermometer to test the milk - water temperature. Add sugar to the warm milk and quickly stir until the sugar has dissolved ( don't wait after sugar has dissolved , pour immediately into the flour before the liquid temperature changes ). Mix the liquids with the dry ingredients in the mixer to make the dough.
- Turn the mixer on with the dough hook attached, start mixing the dry ingredients at low speed , then add the warm milk mixture , increase the speed to high, and mix until the smooth dough is formed. Remove the dough, and knead to form a smooth dough.
KUNG PAO CHICKEN - CAFE DELITES
From cafedelites.com
4.8/5 (29)Total Time 20 minsCategory DinnerCalories 382 per serving
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
- Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
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Reviews 15Calories 408 per servingCategory Dinner
- Cut the chicken breast into bite sized pieces, place in a large plastic bag or mixing bowl with 3/4 cup of corn starch, lightly shake until all of the chicken is coated well.
- Heat a large skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
- Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side.
- Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
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