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
Stir-fried Chinese Peanuts Chicken: Tasty, Easy and Quick
Peanuts are an ingredient quite often used in Asian recipes.
They will bring a delicious flavour and crunch to this stir-fried Chinese peanut chicken.
????
Follow me:
????INSTA :
????TWITTER:
????FB:
????????Ingredients for 4 persons
Chicken marinade:
4 chicken thighs
1 tsp Shaoxing cooking wine
1 tbsp light soy sauce
½ tsp dark soy sauce
A pinch of salt
Ground pepper
1 tsp cornstarch
Others :
3 garlic cloves
50g celery
½ pepper
1 onion
1 carrot
A pinch of salt
Ground pepper
100g roasted and salted peanuts
1 tbsp light soy sauce
1 tbsp oyster sauce
7cl water
2 tbsp vegetable oil
???? Music ????
That's What It Takes (Instrumental) - NEFFEX
Dusty Rhymes - Freedom Trail Studio
How to make Kung Pao Chicken (with peanuts)
Learn to make this easy and delicious Chinese meal.
Let's Make Kung Pao Chicken! Spicy Chicken Stir Fry! #shorts
This Kung Pao Chicken recipe is the ultimate Chinese stir fry with chunks of chicken stir fried with peppers, scallions and peanuts in an easy, spicy sauce. This is my version for spicy food lovers. I love it SPICY! Let me know how you like it!
Check out all of my Bold and Zesty Recipes:
Don't forget to SUBSCRIBE to my channel!
Get the Full Video Recipe:
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
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.
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants Takeout
▶ Get My COOKBOOK
▶ Get Written Recipes here!
▶ Subscribe Aaron & Claire
▶ Join Membership & Support us!!
▶ Our Instagram
▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
AIR FRYER:
INSTANT POT:
RICE COOKER:
▶ PANTRY ESSENTIALS (AFFILIATE):
CHINESE CHILI BEAN PASTE:
SICHUAN PEPPERCORN FLAVORED OIL:
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
#AaronandClaire #Kungpaochicken #CookWithUs