Best Chinese Kung Pao Chicken Recipes

CHINESE TAKE-OUT KUNG PAO CHICKEN

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.

CHINESE TAKE-OUT KUNG PAO CHICKEN

Steps:

• Combine the egg white, 1 tablespoon soy sauce, cornstarch, and 1 teaspoon rice wine in a large bowl. Add the chicken and stir to coat. Refrigerate for about 30 minutes.
• In a separate bowl, combine the remaining 3 tablespoons soy sauce, and 2 tablespoons rice wine with the rice vinegar, sugar, hoisin, and sesame oil and set aside.
• Heat the oil in a wok over high heat until it's hot and barely smoking. Add the peanuts and toss them for about 2 minutes, or until they begin to brown. Remove the peanuts from the oil and transfer them to a heatproof plate. Set aside.
• Add the chicken to the oil and toss, cooking until it is slightly browned on the outside, but not cooked all the way through, about 2 minutes. Remove the chicken from the wok and add it to the peanuts. (There will be some brown bits on the bottom of the wok. They will help thicken the sauce when it is added to the pan later. Be careful and don't let them burn, or your sauce will taste sharp.).
• Add the chiles to the wok and cook them until they turn almost black, about 1 minute. Add the garlic, green onions, and ginger along with the peanuts, chicken, and sauce. Toss to incorporate the sauce and heat through. Serve with rice.
• Variation: Sometimes we like to add vegetables to this dish to make it a one-dish meal. Try adding sliced water chestnuts and green or red bell peppers, brocolli, or bok choy along with the other vegetables in the dish. By swapping out the peanuts for cashews, the dish becomes cashew chicken. You can also vary the dish by using thinly sliced pork or beef, or whole shrimp.

CHINESE KUNG PAO CHICKEN

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.