Crispy Kung Pao Chicken Recipes

KUNG PAO CHICKEN RECIPE BY TASTY

Here's what you need: chicken breast, sesame oil, zucchini, red pepper, peanuts, dried chili pods, garlic cloves, green onion, ginger, soy sauce, sugar, rice vinegar, water, cornstarch, soy sauce, sesame oil, cornstarch, rice wine

Provided by Pierce Abernathy

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

Kung Pao Chicken Recipe by Tasty image

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!

Nutrition Facts : Calories 414 calories, Carbohydrate 37 grams, Fat 13 grams, Fiber 10 grams, Protein 40 grams, Sugar 19 grams

Ingredients

1 lb chicken breast, chopped
1 tablespoon sesame oil
1 zucchini, diced
1 red pepper, diced
30 g peanuts
8 dried chili pods, dried
3 garlic cloves
1 bunch green onion, sliced
2 tablespoons ginger
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine

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

Kung Pao Chicken image

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

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts