Kung Pao Chicken Wings Recipes

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. , In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally., Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. If desired, top with green onions.

Steps:

• Mix first 4 ingredients until blended; pour over wings in shallow dish. Turn to even coat both sides of wings. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning occasionally.
• Place wings in large bowl. Add ketchup; toss until wings are evenly coated.
• Place wings on platter; top with remaining ingredients.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes.
• In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat.
• Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.

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.

Steps:

• Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
• Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
• Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
• Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Steps:

• Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
• In another bowl, combine all sauce ingredients.
• Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
• Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• Return chicken and chiles to wok; stir-fry 1 minute.
• Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.