How To make Kung Pao Chicken Stir Fry
1 Whole chicken breast
skinned and boned 2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
:
divided 1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts
Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Kung Pao Chicken Stir Fry's Videos
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
►Subscribe for more videos about food!
★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page:
Facebook Mike Fan Page:
Instagram:
Twitter:
Vine:
Snapchat: Mikeychenx
Periscope: Mikexingchen
Get tickets to the best show on earth!!!
Chinese-American Kung Pao Chicken | Kenji's Cooking Show
This video loosely follows my recipe for Chinese-Amercan Takeout-Style Kung Pao Chicken:
You may have seen it on menus as Diced Chicken with Hot Peppers and Peanuts. It's a variation on the classic Sichuan gong bao ji ding, which you can see me make here:
In this particul[ar dish, I use a blowtorch to get the effects of wok hei, the smoky flavor you get from cooking over a high-output gas burner in Chinese restaurants. It's easy to do with a torch at home. I use a butane canister with an Iwatani torch head. This one:
BETTER THAN TAKEOUT - Kung Pao Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link:
- 2 tsp of Chinese cooking wine [Amazon Link:
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- 1 tbsp of light soy sauce [Amazon LInk:
- 1.5 tbsp of black vinegar [Amazon LInk:
- a handful of red dried chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts
The Best Kung Pao Chicken Recipe | Takeaway Style
Simple Classic Chinese Kung Pao Chicken recipe, packed with authentic Sichuan flavors. One of the most popular Chinese stir fry dishes in China and across the world.
Full Recipe Detail ▶️
???? Ingredients
▢400 g Chicken breast About 14oz, Boneless chicken thigh/breast, cut into small dices
▢½ Onion Cut small dices
▢3 cloves Garlic Finely chopped
▢1 tbsp Ginger Finely chopped or grated
▢3-4 Spring Onions Cut thin slices
▢6-8 Dried chillies Dried Sichuan Chillies or any long red chillies, cut and deseeded.
▢1 tbsp Sichuan peppercorns Crush/grind into fine coarse
▢100 g Peanuts About 3.5 oz, Raw or Roasted unsalted peanuts
▢2-3 tbsp Peanut oil Or vegetable, sunflower or canola oil
Chicken Marinade
▢2 tsp Light soy sauce Or regular all-purpose soy sauce
▢½ tsp Baking Soda
▢1 tsp Sugar
▢1 tsp Corn starch Or potato starch
Kung Pao Sauce
▢1 tbsp Light soy sauce Or regular soy sauce
▢1 tsp Dark soy sauce
▢1 tbsp Shao Xing wine Chinese cooking rice wine or rice vinegar
▢2 tbsp Oyster sauce
▢2 tsp Sugar
▢1 tsp Sesame oil
▢½ tsp Corn starch Or potato starch
Instruction
First , Marinate the cut chicken for 15-60mins.
Prepare the kung pao sauce and set it aside.
Roast the raw peanuts in low-heat until crispy and set it aside.
Stir fry the chicken pieces for 2-3 minutes and set it aside.
Next, Stir fry the onions and follow with dried chillies, garlic, ginger, and Sichuan peppercorns.
Place the cooked chicken back in the wok and pour the sauce mixture in.
Cook until the sauce is thick and glossy and add the roasted peanuts and chopped spring onions.
It's ready to enjoy, serve with plain rice or noodles.
#kungpaochicken #kungpao #fakeaway #chineserecipe
Kung Pao Chicken
This Kung Pao Chicken recipe is super-easy to make at home and bursting with big flavors! When it comes to takeout favorites I can’t resist Kung Pao Chicken with its juicy chicken, crunchy peanuts, and umami rich sauce. My version of this classic Chinese Sichuan dish has been adapted with ingredients that are a little easier to find but still delivers on flavor!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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.
PRINT OFF THIS RECIPE AT:
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