Kung Pow Chicken Recipes

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.

Steps:

• In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
• In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
• Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
• Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
• Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
• Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.

Steps:

• For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
• For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces.
• Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.
• Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.

Steps:

• Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
• Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
• Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

Steps:

• Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
• Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
• Serve over noodles and garnish with sliced green onions.

Steps:

• In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
• In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
• Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
• Add peanuts and sauté for another 3 minutes.
• Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
• Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
• Garnish with more green onion and serve with rice.
• Enjoy!

Steps:

• Combine chicken and cornstarch in small bowl.
• Toss to coat.
• Heat oil in large non-stick skillet or wok on medium heat.
• Add chicken.
• Stir fry 5- 7 minutes or until no longer pink in center.
• Remove from heat.
• Add onions, garlic, red pepper and ginger to skillet.
• Stir fry 15 seconds.
• Remove from heat.
• Combine vinegar, soy sauce and sugar in small bowl.
• Stir well.
• Add to skillet.
• Return chicken to skillet.
• Stir until chicken is well coated.
• Stir in nuts.
• Heat thoroughly, stirring occasionally.
• Serve over hot rice.

Steps:

• Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• Heat wok or heavy skillet, and add chicken breast.
• Stir until the meat changes color, and remove to drain.
• Pour off all but 1/4 cup of the oil.
• Add the dried chilies, and cook until they begin to blacken and smoke.
• Add the scallion whites and garlic, and stir briefly.
• Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• Add the chicken pieces, and toss to coat.
• When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.

Steps:

• Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
• Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
• Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
• Mix cornstarch with cold water in a small bowl.
• Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
• Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
• Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
• Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Steps:

• Coat chicken with beaten egg, shake off excess, then coat in panko.
• Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
• Place fried chicken on a cookie sheet and put into oven set on warm.
• Remove oil from wok and wipe clean with a paper towel.
• Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
• Dissolve cornstarch in water.
• Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
• Remove from heat and add the peanuts to the sauce.
• Remove chicken from oven and place on serving dish.
• Coat chicken with kung pao sauce.
• Serve with hot cooked rice.

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.