LORI'S PAO CHICKEN
Make and share this Lori's Pao Chicken recipe from Food.com.
Provided by Lori 13
Categories Chicken Breast
Time 21m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chicken, soy sauce, cornstarch, water, garlic and chilies. Let stand 30 minutes.
- Combine the soy sauce, vinegar, sugar, cornstarch, salt, sesame oil and ginger.
- Heat oil in a wok.
- Add chicken mix. Stir-fry 3 minutes.
- Remove with a slotted spoon.
- To wok add sauce mix. Cook 1 minute.
- Return chicken. Heat through. Add peanuts.
Nutrition Facts : Calories 682.5, Fat 37.2, SaturatedFat 4.6, Cholesterol 131.7, Sodium 2748.7, Carbohydrate 22.6, Fiber 3.9, Sugar 8.8, Protein 65.9
KEN HOM'S CLASSIC KUNG PAO CHICKEN
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.
Provided by Alex Witchel
Categories dinner, main course
Time 25m
Yield 6 servings, with leftovers
Number Of Ingredients 16
Steps:
- In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
- Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
- In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
- Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.
SIOPAO CHICKEN AND PORK FILLING
This siopao filling can be made in advance to shorten the preparation of siopao, Filipino steamed buns. Wrap the filling in my recipe for the dough (see Footnote).
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 1.9 g, Cholesterol 74 mg, Fat 8.9 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 2.5 g, Sodium 291.8 mg, Sugar 1.1 g
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
More about "loris pao chicken recipes"
THE BEST KUNG PAO CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (86)Total Time 30 minsCategory Main CourseCalories 372 per serving
- Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
- In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
- Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
- Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
KUNG PAO CHICKEN | RICARDO
From ricardocuisine.com
5/5 (48)Total Time 42 minsCategory Main Dishes
- In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
KUNG PAO CHICKEN - STIR-FRY RECIPES | DAMN DELICIOUS
From damndelicious.net
15-MINUTE SPICY KUNG PAO CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
15 MINUTE KUNG PAO CHICKEN WITH VEGETABLES - DON'T …
From dontwastethecrumbs.com
KUNG PAO CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
EASY ONE PAN KUNG PAO CHICKEN PASTA - THE BUSY BAKER
From thebusybaker.ca
KUNG PAO CHICKEN: AN AUTHENTIC CHINESE RECIPE - THE …
From thewoksoflife.com
4.9/5 (69)Uploaded May 14, 2019Category Chicken And PoultryPublished May 13, 2019
THE PIONEER WOMAN’S KUNG PAO CHICKEN - FOOD NETWORK CANADA
From foodnetwork.ca
LOUISIANA KUNG PAO CHICKEN | MAGIC MINUTE™ - YOUTUBE
From youtube.com
LORI’S PAO CHICKEN - LUNCHLEE
From lunchlee.com
LAOTIAN GRILLED CHICKEN (PING GAI) - INTERNATIONAL CUISINE
From internationalcuisine.com
LORI'S CHICKEN LIVER PATE RECIPE - FOOD.COM
From food.com
THE BEST SPICY KUNG PAO CHICKEN! - THAT SPICY CHICK
From thatspicychick.com
KUNG PAO CHICKEN (BETTER THAN TAKEOUT!) - AVERIE COOKS
From averiecooks.com
EASIEST ROTISSERIE CHICKEN EVER | NAPOLEON
From napoleon.com
LORI'S CHEAPO CHICKEN RECIPE - FOOD.COM
From food.com
LAO GRILLED CHICKEN (PIENG GAI) - A DASH OF DOLLY
From adashofdolly.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
You'll also love