Kung Pao Chicken Recipe Epicuriouscom

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:

• 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:

• In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts. # VARIATION Cashew Chicken: Substitute the same amount of cashews for the peanuts.

Steps:

• Cut 1 pound of chicken thighs into 1/2 inch cubes. Marinate it with 1 tsp of salt, 1/2 tsp of onion powder. Unlike fresh onions, and 2 tsp of Chinese cooking wine. Then coat the chicken with 1.5 tbsp of cornstarch and 1 egg white. Keep mixing it until it gets to a creamy and velvety texture. Set it aside for 20 minutes.
• The cornstarch and egg white combination is a technique in Chinese cuisine, known as velveting. It creates a starchy layer that can preserve the moisture of meat while cooking. Which leads to the juicy, tender meat.
• Dice 1 tbsp of Sichuan peppercorns. Cut a handful of red dried chilies into short pieces. Roughly diced 4 pieces of white parts of the scallion. Prepare 1 tbsp of minced garlic, and 1 tsp of minced ginger.
• Heat your wok until it is smoking. Add a generous amount of oil. Give it a toss so the oil covers the bottom. Wait for it to smoke. That means the wok is hot enough. Then add the chicken. Spread the meat so most pieces are touching the bottom of the wok. Do not stir and flip the meat or else it will stick to the wok immediately. When cooking with a carbon steel wok, you have to wait and let one side of the meat sear. Once it is nice and golden, the wok will release the food easily.
• Once the chicken is cooked and you got some nice brown color. Turn off the heat and take it out.
• Drizzling in a little more oil to the wok along with 1 tbsp of Sichuan Dou Ban Jiang. Stir this on low heat for a couple of minutes. When you see all the oil becomes a red-orange color, add the garlic, ginger, diced Sichuan peppercorn, red dried chilies and 2 tbsp of brown sugar. This is an extremely flavorful dish. The purpose of the sugar is to balance all the tanginess. You just stir until the sugar melts. Introduce the chicken back into the wok. Add the seasonings - 1 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar and a tsp of dark soy sauce. Pour in the cornstarch dissolved in water and stir immediately.

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.

Steps:

• To make sauce: In a small bowl, combine the sauce ingredients, stirring to dissolve the cornstarch and sugar; set aside. To make marinade and stir-fry: In a medium bowl, combine the soy sauce, rice wine and cornstarch. Toss the chicken with the marinade and set aside for 30 minutes. In a wok, heat 1 tablespoon of the oil over high heat. Add the chiles and stir-fry over medium-high heat until they begin to brown but not burn, about 45 seconds. Add the chicken and stir-fry until it is cooked through and lightly singed in areas, about 3 minutes. Transfer the chicken and dried chiles to a clean bowl, leaving any remaining oil in the wok. Add the remaining 1 tablespoon oil to the wok and heat over high heat until hot but not smoking. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the celery, zucchini and red bell pepper and stir-fry until the vegetables are crisp-tender, 2 minutes. Stir up the sauce mixture and add it to the wok. Return the reserved chicken and chiles to the wok and cook until the sauce is thick and bubbly, 1 minute. Stir the scallions and peanuts into the mixture immediately before serving. Serve with hot rice.

Steps:

• 1. For marinade, combine 2 teaspoons of soy sauce, 2 teaspoons of the sherry, 2 teaspoons of the cornstarch and the salt in a large bowl, mix well. Add chicken stir to coat well. Let stand 30 minutes. 2. Combime remaining soy sauce, sherry the vinegar, chicken broth, sugar and remaining cornstarch in small bowl. Mix well and set aside. 3. Heat 1 tablespoon of the oil in a large wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside. 4. Heat remaining 2 tablespoons of oil in wok over medium heat. Add chili pepper and stir fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken and stir-fry for 2 minutes. Add ginger, stir fry until the chicken is cooked through, about 1 more minute. Ass onions and peanuts to wok. Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens.

Steps:

• Cut chicken into 2cm cube. Add ingredients to marinate. Mix well with tapioca flour. Oil added at last. Let it marinate for 20 minutes.
• Cut scallion, ginger, red chilli pepper and dried chilli pepper into 4cm strips. Coarsely chop garlic and onions.
• Add thick soy sauce, vinegar, mirin, pepper powder and salt to chicken stock and mix well.
• Mix tapioca flour to water and set aside.
• When water boil, steam chicken and red chilli pepper for ten minutes.
• Meanwhile, heat a tbsp of oil in pot. Sauté garlic, ginger and dried chilli pepper until its' flavours comes out.
• Fried onion just to coat it with oil.
• Add in white part of scallion and stir for a few seconds.
• Add sauce. Bring it to boil with medium heat. Turn heat down a bit and let it boil for a minute.
• Add sugar to taste.
• Stir tapioca and water with a spoon. Add it slowly and accordingly while stirring with spatula until the consistency needed.
• Serves the chicken cube with sauce on top.

Steps:

• It's best to prep everything before you get started, so here's what I'd recommend. Combine the chicken, cornstarch, salt and pepper in a bowl and reserve. Chop and mince all vegetables according to the ingredients list. Whisk sauce ingredients (soy through broth/water) in a small bowl and reserve. Heat oil in a larger wok over high heat. When the oil comes to just below smoking point, add the ginger and garlic and stirfry until golden. Add chicken and toss around until cooked through. Add vegetables and continue to toss around until desired doneness. Add sauce mixture and stirfry until sauce thickens. Add peanuts and serve over steamed rice.

Steps:

• 1)Stir fry "meat" and garlic in a sprayed, non-stick skillet or wok for about 3 minutes until "meat" is golden 2)Add bell peppers and onion. Stir fry a bit 3)Add sauce and cook until sauce thickens. 4)Serve over brown rice!

Steps:

• METHOD: Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes. Mix the sauce ingredients in a small bowl and set aside. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat. Do a quick stir before adding in the roasted peanuts and continue to stir a few times. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions and stir evenly. Dish out and serve hot with steamed white rice. COOK'S NOTES: You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.