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.
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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!
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Kung Pao Chicken Recipe By Food Fusion
Here is our version of Kung Pao Chicken recipe, make it, eat it & share it. #ShanSpices #HappyCookingToYou
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Kung pao chicken
Recipe in English:
Ingredients:
Chicken:
• Chicken boneless cubes ½ kg
• Namak (salt) ½ tsp or to taste
• Kali mirch powder (black pepper powder) ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Oil 1 tbs
Sauce:
• Chicken stock(Yakhni) ½ cup or as required(Chicken stock is also called Chicken Yakhni in Urdu)
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Dried red chilies chopped 1-2 or to taste
• Adrak (ginger) chopped 1 tbs
• Lehsan (garlic) chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Green onion’s white chopped ¼ cup
• Roasted peanuts ½ cup
• Salt to taste
• Black pepper to taste
• Sesame oil ½ tsp
• Green onion’s green chopped ¼ cup
Directions:
- Marinate chicken in mentioned ingredients and fry in 1 tbs oil until light brown. Set aside.
- Mix all sauce’s ingredient, mix well and set aside.
- In a wok, add oil and saute dried red chilies, ginger, garlic. Add white part of green onion and bell pepper, saute and add chicken and sauce. Mix well. Add roasted peanuts, sesame oil and green onion and mix.
- Tips:
- Rice vinegar can be substituted with white vinegar
- To make saucy, add chicken stock and increase quantity of corn flour in sauce.
- In last step of cooking, all veges and chicken will be sautéed for lil time as everything is cooked. Don’t overcook the vegetables.
Recipe in Urdu:
Ajza:
Chicken Marination:
• Chicken boneless cubes ½ kg
• Namak ½ tsp or to taste
• Kali mirch powder ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Tel 1 tbs
Sauce:
• Yakhni ½ cup or hasb e zarooart
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce 1tsp
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Sukhe lal mirch chopped 1-2 or to taste
• Adrak chopped 1 tbs
• Lehsan chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Hari pyaz ka green part chopped ¼ cup
• Roasted peanuts ½ cup
• Namak hasb e zarooart
• Kali mirch powder hasb e zaroorat
• Til ka tel½ tsp
• Hari pyaz ka white part chopped ¼ cup
Directions:
-Chicken mein marinatation k tamam ajza dal ker marinate ker lein, 1tsp tel mein halka sunhaira fry kerein aur side per rakh dein.
-Bowl mein sauce k tamam ajza shamil ker k ache tarhan mix ker lein aur side per rakh dein.
-Karhai mein tel,sukhe lal mirchein,adrak,lehsan dal ker saute karein ab is mein hari pyaz (white part) aur bell pepper dal ker saute karein,marinated chicken aur sauce shamil ker lein,ache tarhan mix karein.
-Akhir mein roasted peanuts, namak, kali mirch powder, til ka tel aur green onion dal ker mix karein.
Tips:
- Rice vinegar ki jagha white vinegar bhi istamal ker saktay han.
- Saucy banana kliya, chicken ki yakhni aur and corn flour ki quantity berha saktay han sauce mein.
- Cooking ka akhiri step mein, tamam veges aur chicken ko surf halka sa sauté kerna hai. Vegetables ko ziyada nahi pakana hai.
???? Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)
Watch Daddy Lau teach us how to make kung pao chicken, a Chinese American favorite. This classic dish is super simple to make at home and is the perfect balance of sweet, savory, and spicy!
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⏲ CHAPTERS ⏲
00:00 - Cut chicken
00:52 - The origin of Kung Pao Chicken
01:29 - Marinate chicken
02:23 - Prepare vegetables
04:47 - Prepare sauce & slurry
06:04 - Fry peanuts
07:23 - How Kung Pao Chicken changed
08:24 - Stir-fry chicken
09:31 - Blanch vegetables
11:00 - Stir-fry everything
11:58 - Add sauce & slurry
13:47 - Authentic vs Traditional
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
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:
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KUNG PAO CHICKEN - I'm obsessed with this stir fry recipe!
Kung pao chicken is the best 30-minute Chinese stir-fry dinner at home. Juicy chicken bits are tossed in a glossy tangy-sweet-savory sauce, then served over warm rice to soak up all that delicious flavor.
When you spot a ton of dried chili peppers in a Chinese dish, you know it's a classic Sichuan dish at heart. This province in China is known for creating spiced, bold flavors accentuated by whole-dried chili peppers and Sichuan peppercorns. It's layered and complex (though easy to whip up) and the tongue-numbing effect of Sichuan peppercorns is very distinctive to kung pao chicken.
I've got even more tips and swaps listed on the recipe on my website, so make sure to check that out!
???? Printable Kung Pao Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:39 Slice the chicken breasts into small cubes.
01:07 Velvet the chicken and let it marinate.
01:40 Make the kung pao sauce.
02:11 What are Sichuan peppercorns?
02:59 Are the dried red chili peppers spicy?
03:55 Tips and substitutions for the spicy flavor.
04:10 Chop and prep the stir fry vegetables.
05:10 My wok and wok utensils.
05:31 Should you use peanuts or cashews in this recipe?
05:51 Dry roast the nuts.
06:08 Stir fry the chicken.
06:33 Stir fry the vegetables, spices, and aromatics.
06:52 Add the sauce and combine everything together.
07:39 Serve the kung pao chicken over rice.
08:09 Taste test.
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