Food Wishes Recipes - Chicken Stir-Fry Recipe - Kung Wow Chicken - Easy Kung Pao Chicken for Beginners
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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.
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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
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The ULTIMATE Chicken Stir Fry - Kung Pao Chicken!
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 - it's how a chilihead makes it. I love it SPICY! Let me know how you like it!
CHAPTERS:
0:00 Kung Pao Chicken
0:11 Marinate the Chicken
1:09 Making Kung Pao Sauce
2:45 Cook the Chicken
4:00 Garlic & Scallions
4:33 Peanuts & Sauce
5:12 Variations
5:33 Done!
THINGS YOU’LL NEED:
1 tablespoon soy sauce
1 tablespoon rice wine or use dry sherry
2 teaspoons cornstarch
1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)
FOR THE KUNG PAO SAUCE
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar or use balsamic vinegar
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
1 teaspoon chili flakes
FOR THE CHICKEN
2 tablespoons vegetable oil or use sesame oil
10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
2-3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
4 scallions chopped
3 cloves garlic minced
1/2 cup roasted peanuts
FOR GARNISH
Extra roasted peanuts, chopped scallions, spicy chili flakes
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-Mike
#spicyfood #spicy #recipevideo #recipe #kungpaochicken
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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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
Kung Pao Chicken #easyrecipe #stirfry
full recipe: