How To make Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Ingredients
1/2
cup
peanuts, raw
3
cup
oil, peanut
2
each
chicken, breasts
1
each
egg, white
1 1/2
tablespoon
water chestnut flour
SAUCE:
4
each
onions, green
2
each
garlic, cloves
1
tablespoon
ginger, root, minced
1/2
cup
stock, chicken
1/2
tablespoon
oil, sesame
1/2
tablespoon
vinegar, chinese, red
1/2
tablespoon
soy sauce, dark
1 1/2
teaspoon
chili paste, with garlic
1
tablespoon
sherry, dry
1
sugar, pinch
1
cornstarch, paste
Directions:
Preparation: Trim ends off green onions and cut light green and white part into 1 inch sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1 inch strips, then crosswise to make 1 inch chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.
Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat. Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
How To make Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)'s Videos
KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO
Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe
Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
#kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Kung Pao Chicken | Deliciously Spicy Chinese Kung Pao Chicken Recipe | How to make Kung Pao Chicken
An addictive chicken starter Kung Pao chicken is filled with sweet, sour and spicy flavours. Kung Pao or Gong Bao or Kung Po is a spicy stir-fried Chinese dish that originates from the Sichuan province and includes Sichuan peppercorns. Sichuan peppercorns give it a numbing flavour whereas chillies give this dish a spicy flavour. The soul of this recipe is the Kung Pao sauce which is brown in colour and has sweet, sour, spicy and vinegared flavours.
In this recipe, bite-sized chicken is marinated first and then stir-fried along with chillies, peppercorns, fried peanuts, garlic, ginger and topped with spring onions.
Written Recipe:
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
Track: Summer
Music composed and recorded by Oak Studios
Creative Commons - Attribution ND 4.0
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
#kungpaochicken #kungpaochickenrecipe #satyamskitchen
Kung Pao Chinese Chicken ????
This dish originates from the Sichuan province of China. It’s sweet, sticky and spicy sauce is an ideal coating for crispy nuggets of chicken. Traditional recipes call for Chinese black vinegar for the sharpness it adds. If you can’t track it down, you could possibly swap with balsamic vinegar or apple cider vinegar, to achieve the sharpness this dish requires.
You'll need:
For the chicken:
2 egg whites
3 tbsp cornflour
1 tsp sesame oil
500g/1.1lbs chicken thighs, skinless, boneless and cut into scant 3cm pieces
500ml/2 ¼ cups rapeseed or canola oil
For the sauce:
8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced)
6 cloves garlic, finely grated
6 spring onions, thinly sliced on the diagonal
1 thumb sized piece ginger, finely grated
75g/½ cup roasted unsalted peanuts
2 tbsp Cornflour
50ml/¼ cup Shaoxing rice wine
50ml/¼ cup soy sauce
50ml/¼ cup chicken stock
2 tbsp/¼ cup Chinese black vinegar
1 tbsp sesame oil
1 tbsp sugar
Salt
To serve:
Cooked basmati rice
Get the full method here:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
Kung Pao - Chinese Spicy Chicken With Peanuts And Chilli
Deliciously Spicy Chinese Kung Pao Chicken Recipe
Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations – people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Ingredients
400g Chicken Thighs
4-5 Cloves Garlic
2 tsp Sichuan Peppercorns
4 Birdseye Chilli
4 dried large red chillies
200g Onion
200g Red Pepper
Handful of cashew nuts
The Marinade
1 tsp sesame oil
2 tsp sugar
1 pinch Chinese 5 spice
1 tbsp light soy sauce
Dash of dark soy sauce
1/2 tablespoon corn flour
The Sauce
1 tbsp light soy
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
2 tsp sugar
50ml chicken stock
1 tsp tomato paste
To find the recipe for this dish, click the link below!
- -
Book one of our online classes today: Plan!
- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
Visit our shop for woks, cleavers, bao kits!
UK delivery:
Amazon Shop
United States:
Germany:
France:
Spain:
Italy:
Become a wokstar, join one of our classes! -
Find other recipes here! -
Find us on social media:
Twitter:
Instagram:
Facebook:
Online Cooking Classes Available:
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk
4 Chinese Style Recipes By Food Fusion
4 Chinese Style Recipe by Food Fusion #HappyCookingToyou #FoodFusion
00:00 4 Chinese style recipes
Written recipes:
00:13 Restaurant style Dragon chicken:
03:28 Restaurant style Chili chicken:
06:25 Mongolian Chicken & fried rice:
10:22 General Tso chicken:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids' special recipes.