Kung Pao Chicken Meal Prep
Quick, easy and delicious Kung Pao Chicken.
Here’s the recipe -
Ingredients -
Chicken & Marinade -
1.2kg (2.6lb) - Chicken Thigh, Diced
1/2 Cup (125ml) - Low Sodium Soy Sauce
2 Tbsp (40ml) - Shaoxing Wine
3 Tbsp (60ml) - Hoisin Sauce
1 1/2 tsp (15ml) - Sesame Oil
2 tsp (9g) - Granulate Sugar (Optional)
4 - Garlic Cloves, Grated
15g (0.5oz) - Ginger, Grated
1 1/2 Tbsp (12g) - Cornflour
1 tsp (2g) - Szechuan Pepper, Ground
Pinch Ground White Pepper
Stir Fry Ingredients -
2 Tbsp (40ml) - Peanut Oil
1 - Small Red Bell Pepper (Capsicum), Chopped
1 - Small Green Bell Pepper (Capsicum), Chopped
8 - Spring Onions (Scallions) White Root, Chopped (Green Stem Used As Garnish)
1-2 - Long Red Chillies, Roughly Chopped
1/2 Cup (50g) - Roasted Peanuts, Roughly Chopped
Ground White Pepper To Taste
Jasmine Rice -
300g (10.5oz) - Jasmine Rice, Washed
500g (500ml) - Cold Water
Salt To Taste
Aromatics (Optional)
Method -
Add the marinade ingredients to a bowl and whisk to combine.
Place the diced chicken into a separate bowl and over 4 Tbsp of the marinade. Mix to combine and place in the fridge for 15-20 minutes.
Heat a large pan or wok over medium-high heat. Add half of the peanut oil, and once hot, cook the chicken in batches for 5-6 minutes or until golden and just cooked through. Remove from the pan and repeat with any remaining batches.
Add the remaining peanut oil and red and green bell peppers (capsicums) in the same pan or wok and stir fry for 3-4 minutes or until softened. Add the spring onion (scallion) and long red chillies and stir fry for 1 minute.
Add the cooked chicken to the pan with resting juices and the kung pao marinade. Mix well and bring the sauce to a simmer; reduce the heat to medium and cook for 2 minutes or until thickened. Add the chopped peanuts, mix through and remove from heat.
To cook the rice, place the rice, water and salt to taste into a saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid and cook for 12 minutes. Turn the saucepan off the heat, leave the lid off for 6 minutes, then remove and fluff the rice with a fork or spatula.
#mealprep #kungpaochicken #stirfry
HOW TO KUNG PAO Chicken, Shrimp, or Tofu
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit to try Verb Energy Bars in 4 flavors for only $0.95
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RICE COOKER
CHINOIS STRAINER:
14 NONSTICK SAUTE PAN: (cheaper from culinarydepotinc.com)
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SZECHUAN/SICHUAN PEPPERCORNS:
BOOS BLOCK CUTTING BOARD:
INSTANT READ THERMOMETER:
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4 or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1 or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1 or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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The BEST Chinese Stir Fry: Kung Pao Chicken Recipe - Sichuan 宫保鸡丁
Here's a recipe for the BEST Sichuan Kung Pao Chicken Ever! 宫保鸡丁
INGREDIENTS:
Marinade
1 tablespoon dark soy sauce:
2 teaspoons Chinese rice wine or dry sherry
1 teaspoons cornstarch/water mixture
1 pound boneless, skinless, chicken breasts or thighs, cut into .5 to 1-inch cubes
Ingredients (for the stir-fry):
2 tablespoon vegetable oil
1 tsp Chinese rice wine
10 dried red chilies:
3 scallions, white and green parts separated, thinly sliced
5 garlic cloves sliced
1 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts
1 Tbsp. Sichuan Peppercorns:
1 Tbsp. ginger
Sauce
1 tablespoon Chinese black vinegar:
1 teaspoon light soy sauce: Buy at any supermarket
1 teaspoon sesame oil:
2 teaspoons sugar
1 teaspoon cornstarch/water mixture
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Easy Kung Pao Chicken at Home
This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than takeout.
Kung Pao chicken is a classic Sichuan recipe consisting of marinated and stir-fried chicken in a zesty sweet and sour sauce that is garnished with green onions and fried peanuts. The dish can also be served with shrimp or vegetables and is commonly served with cooked long-grain rice.
This dish was created by a man named Ding Baozhen, who served as the governor of the Sichuan province and was later given the title Gong Bao, which is someone who helps protect the prince and translates to “palace guardian.” There are several stories about how this dish came to be, from him showing gratitude to a family for saving him as a child, to Ding supposedly loving to cook, then finally to Ding having personal chefs create dishes based on his preferences. Whatever the exact story is, this palace guardian, Gungbao, would eventually turn into kung pao, which is the dish we know today.
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Ingredients for this recipe:
For the Marinade:
• 2 pounds boneless skinless chicken breasts, cut into ½” cubes
• 1 egg white
• 3 tablespoons Shaoxing wine
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• coarse salt and pepper to taste
• 2 to 4 tablespoons cooking oil
For the Vegetables and Sauce
• 3 tablespoons cooking oil
• ½ cup unsalted peanuts
• ½ cup chicken stock
• 3 tablespoons Shaoxing wine
• 3 tablespoons soy sauce
• 3 tablespoons light brown sugar
• 3 tablespoons black vinegar
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 4 thinly sliced garlic cloves
• 1” piece of thinly sliced peeled ginger
• 2/3 cup dried chiles
• 1 teaspoon roughly minced Sichuan peppercorns
• 6 green onions, cut into 1” pieces